I just love Thai flavors. It is like a marriage of Asian and Indian spices, sauces and ingredients. Curry, coconut milk and fresh herbs? Talk about a combination of warm, fresh and pleasing
I was thinking of these flavors when the idea for Thai shrimp surfaced
Let’s get started!
You will need 1 can of coconut milk, 2 tablespoons of sugar, 1 tablespoon of fish sauce, 1 tablespoon of smoked paprika, 1 teaspoon of yellow curry powder and 1/2 teaspoon of cayenne powder
You will also need 1 red bell pepper for the shrimp
Mix your spice blend, sugar and fish sauce into the coconut milk
Place over medium heat and bring to a gentle boil, whisking occasionally
Cook for roughly 10 minutes, allowing the sauce to thicken and develop flavor
Next you will need 2 pounds of peeled and deveined shrimp, the juice of 1 lime and a 1/2 teaspoon of kosher salt and ground black pepper
While your sauce is simmering sprinkle your shrimp with the salt and pepper, keep the lime aside for the moment as the acid may cook the shrimp as it sits
Slice your red bell pepper into matchsticks and have some fresh cilantro and diced scallions on hand
Heat 2 tablespoons of extra virgin olive oil to a pan over medium heat
Add your shrimp, peppers and lime juice
Cook for 2-3 minutes tossing occasionally
Pour in your coconut sauce and toss to coat along with half of your cilantro. Simmer another 5-6 minutes or until the shrimp are firm and pink
We served this over white rice with scallions and another sprinkle of fresh cilantro
Enjoy!!!
Simply Sundays! ~ Thai Shrimp
Ingredients
2 pounds of shrimp (shelled and deveined)
juice of 1 lime
1/2 teaspoon each of kosher salt and ground black pepper
1 red bell pepper
1 can of coconut milk
2 tablespoons of sugar
1 tablespoon of smoked paprika
1 teaspoon of yellow curry powder
1/2 teaspoon of cayenne pepper
1 tablespoon of fish sauce
1/4 cup of fresh cilantro
1/4 cup of diced scallion
Directions
In a sauce pan mix together 1 can of coconut milk, 1 red bell pepper, 2 tablespoons of sugar, 1 tablespoon of fish sauce, 1 tablespoon of smoked paprika, 1 teaspoon of yellow curry powder ans 1/2 teaspoon of cayenne powder
Place over medium heat and bring to a gentle boil, whisking occasionally. Cook for roughly 10 minutes, allowing the sauce to thicken and develop flavor
Sprinkle your shrimp with the salt and pepper, keep the lime aside for the moment as the acid may cook the shrimp as it sits. Slice your red bell pepper into matchsticks and have some fresh cilantro and diced scallions on hand
Heat 2 tablespoons of extra virgin olive oil to a pan over medium heat. Add your shrimp, peppers and lime juice. Cook for 2-3 minutes tossing occasionally
Pour in your coconut sauce, half your cilantro and toss to coat. Simmer another 5-6 minutes or until the shrimp are firm and pink
Serve with additional cilantro and scallions
© Simply Sundays 2016
All rights reserved
Lip-smacking delicious! Can;t to try this:)
Let us know when you do!!
This looks delicious!