Panang Curry Paste Stir Fry with Shrimp and Baby Corn

• 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

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.

vegetable oil, shallots, panang, ginger, coconut milk, lime leaves, chicken, shrimp, sugar, fish sauce, corn, green onions, basil, sprouts

Taken from tastykitchen.com/recipes/main-courses/panang-curry-paste-stir-fry-with-shrimp-and-baby-corn/ (may not work)