This dish goes well with Gewurztraminer

• 1 lb jumbo shrimp/ peeled
• 1 tbsp Panang Curry Paste
• 1/2 can coconut milk (Chef's Choice is the best)
• 1 tbsp palm sugar (or granulated sugar)
• 2 tbsp tamarind juice
• 2 tbsp Thai fish sauce
• fresh basil leaves (or cilantro to garnish)
• cooked rice to serve

Directions

1. In a sauce pan over a medium heat, boil coconut milk (use mostly the top part of the can) until the coconut milk reduces in half and turns oily, add Panang paste. Stir until smooth.


2. Add sugar, tamarind juice and fish sauce, stir well. When the sauce is bubbling add the shrimp.


3. Remove from heat when the shrimp turn pink (after about 5-7 minutes.)


4. Add fresh basil leaves after removed from the heat. Served over rice.