Thai Shrimp Panang Curry Pizza
This is a delicious pizza with a red curry paste & coconut milk sauce, lemongrass, shrimp, garlic, scallions, Thai chilis, basil, chopped peanuts, with a Gochujang mayo drizzle.
Servings: 1 12" - 14" Pizza
Equipment
- 1 Pizza Peel (Wooden)
- 1 Pizza Stone or Pizza Steal
Ingredients
Thai Curry Pizza Sauce
- 2 tbsp Red Curry Paste
- 1 cup Coconut Milk (Full Fat Recommended)
Gochujang Mayo
- ¼ cup Mayonnaise
- ½ tbsp Gochujang
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) (12 oz for 12" pie)
Toppings
- 1 stalk Lemongrass Slice off about ½ inch from the bottom of the stalk. Then, slice off about 3" from the bottom, and discard the rest. From the 3" piece, slice it as thin as possible.
- 10 White Shrimp - Medium Size Shelled, deveined, tails removed, and cut into ¼ to ½ inch pieces
- 2 cloves Garlic Peeled, thinly sliced
- 4 Thai chili peppers Thinly sliced
- ⅓ cup Peanuts Finely Chopped
- 2 stalks Scallions Green tops sliced on a bias
- 5 leaves Basil (Thai or Sweet Basil to your liking) Torn
Instructions
Thai Curry Pizza Sauce
- Mix curry paste and coconut milk together in a pan on a medium-high heat until they're well emulsified, and start to simmer.
- Simmer for one minute, then remove from heat and set aside.
Gochujang Mayo
- Whisk together mayonnaise and gochujang in a small bowl.
- Transfer to a chef's squeeze bottle for drizzling. (Optional. You can drizzle with a spoon as well.)
Pizza Dough
- See our Pizza Dough Recipe: https://asianpizzas.com/pizza-dough-recipes/easy-ny-style-pizza-dough-recipe/
- See our How-To on Shaping the Dough: https://asianpizzas.com/pizza-dough-recipes/how-to-form-the-pizza-round/
Pizza Assembly
- Evenly spread the Thai Curry Pizza Sauce onto the dough round.
- Top with lemongrass, garlic, Thai chilis, shrimp, and chopped peanuts.
Baking the Pizza
- Bake at 525°F 8-9 minutes for 14", or 7-8 minutes for a 12" pizza. See notes below.
Garnishing the Pizza
- After the pizza comes out of the oven, garnish with torn basil and sliced scallion tops.
- Drizzle with Gochujang Mayo
Notes
I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If you're oven will go to 550º, do that.)
I went for 7 minutes on the stone on the bottom, and then switched to high broil, and moved the pizza to the steel on the top rack for 1-2 minutes - turn it 90 degrees half way through. (Keep an eye on it though. It may need more or less time on broil.)
If you only have a stone, just keep it on the bottom rack the whole time. If you only have a steel, keep it on the top rack, and just switch to broil at the end.