Thai Curried Shrimp with Coconut

Before you read any farther I've got to tell you last night's dinner was absolutely not to be believed out of this world. I kid you not. Please don't moan, groan and start fanning your taste buds in incendiary anticipation either. Darn it all trust me. It wasn't that hot!

Loaded with beautiful little white shrimp, though I wasn't calling them beautiful during the 45 minutes it took me to shell and clean the little lovelies, this bowl is spiced with red Thai curry paste and sweetened with coconut milk. Served over a bed of rice to soak up all that yummy good stuff, it made for a happy husband last night and we all know that a happy husband means a happy house.  Oh, don't forget to remember to put some lime in your coconut.

 

 

Thai Curried Shrimp with Coconut

1-1/2 pounds peeled & deveined shrimp

2 tablespoons minced fresh ginger

1 tablespoon minced fresh garlic

1 tablespoon dark sesame oil

1 red bell pepper, finely diced

2 teaspoons Thai red curry paste or more to taste

1 teaspoon curry powder

2 tablespoons soy sauce

1 tablespoon brown sugar

1 – 14 ounce can light coconut milk

2 tablespoons corn starch (optional)

1/4 cup chopped cilantro

Fresh limes for garnish

Toasted coconut for garnish

Hot cooked rice

Combine shrimp, ginger and garlic. Heat wok over medium high until smoking. Add sesame oil and shrimp/ginger/garlic mixture. Stir fry for 3 minutes or until shrimp is barely pink. Remove from wok and set aside.

Add bell pepper, curry paste and curry powder to wok. Stir fry for 2 minutes. Mix together soy sauce, brown sugar, coconut milk and corn starch. Add to wok and cook stirring constantly until mixture thickens and comes to a boil. Return shrimp to the pan, add cilantro. Cook for 1 more minute, then take off the heat. Let sit for 2 to 3 minutes to allow shrimp to finish cooking.  Serve over rice. Garnish with lime and coconut. Download Thai Curried Shrimp with Coconut

Comments

[Nanan]

Oh my goodness - I just peeled some shrimp to make a mild version of kung pao shrimp - but this looks soooo good and the only thing I don't have is the limes and William can get that on his way home! HAHAHAHAHAH I had to watch the video - bring back childhood memories whoa! Love it! Going right now to do my mise-en-place!!!! The only thing I don't do with my shrimp is de-vein - hey - I'm cajun - we eat just about everything - hehehehe.

[June]

Lea - I'm so excited that you're making this. We loved it - really tasty, good simple food. I love that version of "lime in the coconut" and just had to share it. Good for a laugh!

[Mags]

I'm going to be singing that song for the rest of the night....LOLOL Too cute!

I sure wish I could eat shrimp!

[June]

I've used the sauce on grilled tilapia and it was fab too Mags, and of course there's always chicken.

[Nanan]

Made this last night - was absolutely fabulous. My husband does not do hot spicy - and it is not at all - just flavorful spicy - he licked the plate! - and so did I!!!! I am sharing the recipe with my sister!

[June]

Lea - I'm so HAPPY you made it and most of all that you liked it! Tickles me that you try my stuff! Thank you and thanks for sharing it with your sis.