Thai Panang Curry with Shrimp

Ingredients:

• 24 large shrimp (about 0.6 kg), shelled and deveined, leaving the tails on
• 1 tbsp Thai seasoning
• 3 tablespoons of vegetable oil
• 4 cloves garlic, crushed
• Half a red onion, chopped
• 2 teaspoons Thai panang curry paste
• 1/3 cup extra-virgin olive oil
• 1 cup coconut milk
• 2 tablespoons fish sauce
• 1 tsp chili powder with paprika
• 1/4 cup heavy cream
• Thinly sliced ​​sugar snap peas or other vegetables, for serving

Preparation:

1. Preheat the grill to medium-high heat. In a bowl, toss the shrimp with olive oil and Thai seasoning. Thread onto skewers and grill until cooked through and crispy, 1-2 minutes per side.
2. Heat vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion, and curry paste and cook, stirring, until the onion is softened, about 1 minute.
3. Add coconut milk, fish sauce, and chili powder; cook until the sauce is reduced by half, about 3 minutes. Pour in the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes.
4. Ladle the curry sauce into serving bowls. Top with shrimp and sprinkle with chopped peas.