Shrimp in Thai Coconut Sauceby Chef Mel
Published: August 5, 2016
Food Styling & Photography by Asiyami Gold
- 1 pound jumbo shrimp, shell and tail on
- 4 tablespoons vegetable oil, divided gloves garlic, minced or crushed.
- ¼ teaspoon red chili flakes
- ½ onion, peeled and sliced
- ½ red bell pepper, Julienned
- ½ orange bell pepper, Julienned
- ½ yellow bell, Julienned
- One can of coconut milk
- 4-6 tablespoons quality fish sauce
- 2 tablespoons peanut butter
- 2 tablespoon of fresh lime juice
- 1 tablespoon brown sugar
- 2 teaspoons ground ginger
- 2 tablespoons basil leaves, chopped
- 2 tablespoons cilantro chopped
- 1 green onion, chopped red jalapeño pepper, thinly sliced (optional)
- Place the shrimp in a bowl with 1 tablespoon of the oil, garlic,ginger, kosher salt and red chili flakes.
- Toss to coat and let marinade for 6 minutes.
- Heat up your sautée pan over med high heat with 2 tablespoon of oil.
- Add the onion and peppers and cook until it caramelizes, about 6 minutes. Transfer the peppers and onion to a bowl.
- In a clean sautée pan add 3 tablespoon of oil on med-high heat and sauté your shrimps with it.
- Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
- In another bowl add your canned Thai Coconut Milk, fish sauce, peanut butter, brown sugar and ground ginger and stir well.
- Transfer the sautéed onion and peppers to the skillet and pour the coconut milk mixture of the peppers.
- Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil ,1 tbs of curry cilantro and toss to coat.
- Salt and pepper for taste
- Serve over rice or noodles.
- *Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.
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