Spice it Up - Panang Stirfry

I haven't felt my mouth burn like this in a long time...I try to make things a little milder to avoid an upset tummy, but this was a pleasant surprise. I took a whif of the curry prior to making it and had a feeling it was going to be spicy...spicy is an understatement, my mouth was salvating after one bite, but  it was still soo good..it reminded me of the amount of spice I ate growing up..

You could always go down on the spice level, but if you're like me, then Spice it Up!

You can use any mix of vegetables you like, my favorite including Snow Peas, Broccoli, Onions, and Mushrooms. At the request of my beau, I added some Water Chestnuts, Oyster Mushrooms and Bean Sprouts...It was a heaping pile of Vegetable Heaven...

Spicy Panang Curry Stir Fry

Ingredients

• sesame oil
• 1/4 cup Panang curry paste
• 1/2 cup Greek Yogurt or Coconut Milk
• 1 lb Raw Shrimp Detailed and Deveined
• 1 small onion, sliced
• 1 lb Broccoli, cut up in florets
• 1/2 lb snow peas, peeled
• 2 carrots, peeled and sliced
• 1 can of oyster mushrooms, drained
• 1 can of bean sprouts, drained
• 1 can of water chestnuts, drained
• 1 Tbsp Garlic paste
• 1/2 Tbsp Ginger Paste
• 2 Tbsp Coconut Aminos
• Green onions for garnish

Directions

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk or greek yogurt into the curry paste and bring to a boil. Add the shrimp; cook and stir until the shrimp is nearly cooked through, about 5 minutes. Remove from heat and empty into a smaller pan/bowl.

Add oil back to wok, and add onions. Cook until slightly browned. Add remaining vegetables, ginger, and garlic. Mix and cook for about 5 minutes, stirring constantly. Add coconut aminos, about 2 tablespoons. Taste and adjust. Cook for about 2-3 minutes longer. Mix in Panang Curry and Shrimp. Toss well. Remove from heat and garnish with sliced green onions.

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