Thai Shrimp With Creamy Coconut-Peanut Sauce Recipe

Step 1

Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, salt and red chili flakes. Toss to coat and let marinade for 20 minutes.

Step 2

Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add in another 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

Step 3

In another bowl or 4 cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked 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 and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of vegetable oil, use olive oil. The benefit of this substitution is that olive oil has a higher smoke point than vegetable oil, making it a healthier option for cooking. Additionally, it has a more distinct flavor that will add a layer of complexity to the dish.
Instead of fish sauce, use soy sauce. The benefit of this substitution is that soy sauce is a more accessible ingredient than fish sauce, making it easier to find in most grocery stores. Additionally, it has a more mild flavor that will still provide a salty umami flavor to the dish.

Variations

Vegetarian Option Substitute the shrimp for firm tofu and the fish sauce with soy sauce. Cook the tofu in the same way as the shrimp, until lightly browned and crisp. Add the tofu to the skillet with the peppers and onions and pour in the coconut milk mixture. Simmer until the sauce is reduced by half and serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Serve with

Coconut Rice - This fragrant and fluffy rice is the perfect accompaniment to the Thai Shrimp With Creamy Coconut-Peanut Sauce. The creamy coconut milk and subtle sweetness of the rice will balance the bold flavors of the shrimp dish.

Thai Cucumber Salad: This light and refreshing salad is the perfect complement to the Coconut Rice and Thai Shrimp With Creamy Coconut-Peanut Sauce. The crisp cucumbers and zesty dressing will provide a bright contrast to the creamy and fragrant flavors of the other dishes.

FAQ

Q: How do I prepare the shrimp?

A: Peel and devein the shrimp, leaving the tails on. Then, in a bowl, combine the shrimp with 1 tablespoon of oil, garlic, salt, and red chili flakes. Toss to coat and let marinade for 20 minutes. After that, heat a 12-inch skillet over medium-high heat and add 1 tablespoon of oil. Cook the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate.

Q: What is the best way to cook shrimp?

A: The best way to cook shrimp is to cook them quickly over high heat. This will help keep them juicy and tender. Start by heating a pan over high heat, then add oil, garlic, and shrimp. Cook the shrimp for 1-2 minutes per side, until they are opaque and cooked through. Remove from heat and serve.

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Fun facts:

The popular Thai dish, Pad Thai, is made with a similar sauce, with the addition of tamarind paste. This recipe was inspired by the classic.

The use of coconut milk in this dish is based on the traditional recipes of Southeast Asian countries, such as Thailand, Malaysia and Singapore. It is believed that coconut milk was first used in the region by Chinese traders in the 16th century.