Shrimp paste. Once you’ve gathered your ingredients, making the curry paste is as simple as 1, 2, 3: Soak and drain the dried chiles, toast and grind the spices, and blend everything together in a ...

Add 1/2 cup curry paste; cook, stirring constantly, until fragrant, about 2 minutes. Add fish sauce, sugar, and remaining coconut milk from can; cook, stirring often, until bubbling and slightly ...

Add the shrimp, green beans, lime zest and juice, and cook for 2-3 minutes, or until the shrimp turns pink. Add the salt, and stir. Remove the mixture from the heat and add the cilantro.

Stir in shrimp and 1 teaspoon fish sauce. Cook, stirring, 3 minutes or until fully opaque. Remove from heat. Stir in chopped basil. Serve over rice.

Add shrimp (using tongs) directly to your sauce to finish cooking while also soaking up the flavors of the sauce for another 7-10 minutes. Turn heat off and sprinkle your green onions on top.

If shrimp isn’t your thing, you can swap in chicken, pork or tofu in this coconut curry soup, Rhee says. And you’ll be enjoying its delicious goodness after just 30 minutes of prep and cook time.

In a large pot, combine Panang Curry, broth and lemongrass. Bring to a simmer over medium-high heat. Add mushrooms, simmer 3 minutes. Add the shrimp and cook until pink, 3 to 5 minutes.