Panang and pumpkin

Samantha had her annual pumpkin carving at the Flynn’s house tonight.  Uncle Kevin has good pumpkin carving tools and is more enthusiastic about carving than we are.  Samantha picked a great pumpkin and did an awesome job with her design.  I may not be a good pumpkin carver but I was happy to contribute dinner.  I made Panang curry with shrimp. I used the Mae Sri curry paste but doctored it with some fresh ingredients.  Here is what I did:

Panang curry with shrimp

  • 1 tsp cumin seed
  • 1 tsp coriander
  • 1 tsp white peppercorns
  • 1 tsp ground Thai roasted peppers
  • 1/3 cup peanuts
  • 1 stalk lemongrass minced
  • 2 cloves garlic minced
  • 1 can Mae Sri Panang curry
  • 2 cans coconut milk
  • 2 tsp sugar
  • 2 tsp fish sauce
  • 2 kaffir lime leaves, minced
  • 1 1/2 lbs shrimp, peeled and deveined

Toast the cumin, coriander and white peppercorns in a dry pan over medium heat, tossing regularly until fragrant.  Remove from heat.  Let cool and grind in a spice grinder.  Add Thai peppers and peanuts and grind until smooth.  Pound lemongrass and garlic in a mortar and pestle.  Add spice/peanut mixture and mash into a paste.  Add canned curry powder and mix well.

Heat the coconut cream from the top of the coconut milk can over medium heat.  Add about 1/2 of the curry mixture (refrigerate the rest for another meal).  Add sugar, fish sauce and lime leaves.  Stir until smooth.  Add shrimp and stir until just cooked.  Serve over rice.

Here is the pumpkin carver with her finished product.

Pumpkin carving

Pumpkin carving

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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