Panang Curry with Shrimp

For a few weeks I have had a can of panang curry paste in the cabinet waiting to be used. With only two days left of the blog I thought I would make a quick curry for lunch after a morning of dorm shopping.

Panang Curry with Shrimp 

1/4 pound medium shrimp - peeled and deveined

1 tablespoon vegetable oil 

1 tablespoon panang curry paste 

1/4 of a red pepper - thinly sliced 

2-3 water chestnuts - thinly sliced 

1/2 can of coconut milk 

juice of 1/2 a lime 

Brown Rice 

Heat a saute pan with oil and add curry paste, red pepper and water chestnuts. Sauté for a few minutes. Then add coconut milk and bring to a simmer. Add shrimp and cook for a minute or two until shrimp is fully cooked. Serve over brown rice and top with a drizzle of lime juice. 

While packing I've slowly realized that I have way more stuff than I will ever need to live, but for some reason I can't eliminate anything from my college pile. Hopefully my room will be big enough to fit all the random stuff my roommate and I have decided we need. Tomorrow's the last recipe and the last day of the blog, I have no clue what I want to do for it but I'm sure I will thinking of something big to do for the last post. So till then, 

Keep Cooking Brooklyn!