Panang Curry Paste Stir Fry with Shrimp and Baby Corn

Ingredients

• 1 Tablespoon Vegetable Oil
• 2 Shallots
• Thinly Sliced
• 2 Tablespoons Panang Curry Paste
• 2 Tablespoons Chopped Ginger
• 1 can (15 Oz. Size) Coconut Milk
• 1 Tablespoon Shredded Kaffir Lime Leaves
• 1/2 cups Chicken Or Vegetable Broth
• 1 pound Shrimp
• Peeled
• Deveined And Cut In Half
• 1/2 Lime
• Juiced
• 1 Tablespoon Sugar
• 2 Tablespoons Fish Sauce
• 1 can (15 Oz. Size) Baby Corn
• Drained And Cut In Half
• 4 Green Onions
• Chopped
• 1/2 cups Basil
• Slivered
• 4 ounces
• weight Bean Sprouts

Instructions

1. Heat a wok over high heat until almost smoking.
2. Add vegetable oil, shallots, curry paste and ginger.
3. Stir until shallots start to soften, about 2 minutes.
4. Add 1/3 cup of the coconut cream from the top of the can of milk, stir until combined and cook 2-3 minutes.
5. Add remaining coconut milk, kaffir lime leaves and broth, reduce heat to medium and stir to blend.
6. Cook for a few minutes.
7. Add shrimp, bring to a boil and cook for a few minutes, until they just start to turn pink.
8. Add lime juice, sugar, fish sauce and baby corn.
9. Cook 1-2 minutes and remove from heat.
10. Add half of the green onions.
11. Serve over rice noodles or rice, topped with remaining green onions, basil and bean sprouts.