3 tablespoons unsalted butter or ghee, divided
1 tablespoon panang or red curry paste, or more to taste
1 pound shrimp, peeled and deveined, tails removed if desired
1 teaspoon maple syrup, honey, or coconut sugar (optional)
3/4 teaspoon fish sauce, or to taste
Chopped fresh cilantro, for serving
1. Melt two tablespoons of the butter in a very large skillet over medium heat. When the butter is melted, add the curry paste and stir until the curry and butter are thoroughly mixed.
2. Raise the heat to medium-high and add the shrimp in a single layer. Cook for 2-3 minutes, until pink on the bottom. Flip the shrimp over and cook for 2 more minutes, or until the shrimp are opaque throughout. Stir in your sweetener of choice, if using, and the fish sauce.
3. Turn off the heat, add the remaining tablespoon of butter, and stir until the butter is melted and incorporated. Serve the curry butter shrimp topped with fresh cilantro, alongside white rice or cauliflower rice if desired.