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Shrimp in Thai Coconut Sauce

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Ingredients
  

  • 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)

Instructions
 

  • 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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