Ingredients for Shrimp In Spicy Coconut Milk
- Dried Red Chilies
- Fresh Ginger
- Garlic
- Macadamia Nuts
- Ground Cumin
- Turmeric
- Large Shrimp
- Red Onions
- Corn Oil
- Canned Unsweetened Coconut Milk
- Light Brown Sugar
- 1 teaspoon salt (or to taste)
- Fresh Lime Juice
- Steamed Rice
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How to Make Shrimp In Spicy Coconut Milk
- **Prepare the Paste:** In a food processor, combine 2 cloves garlic, 1 inch ginger (peeled and roughly chopped), 2 Thai chilies (or more, to taste), 1 tbsp red curry paste, and 1 tbsp fish sauce. Process until a smooth paste forms.
- **Prepare the Shrimp:** Peel and devein 1 pound of shrimp, leaving the tails intact. Rinse the shrimp thoroughly under cold water and pat dry.
- **Sauté the Paste:** Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the prepared paste and cook, stirring frequently, until fragrant (about 3-5 minutes).
- **Add Aromatics:** Add 1/2 cup chopped yellow onion to the skillet and cook, stirring occasionally, until softened (about 3-5 minutes).
- **Simmer in Coconut Milk:** Pour in 1 (13.5 ounce) can of full-fat coconut milk, 2 tablespoons brown sugar, and 1 teaspoon salt (or to taste). Bring to a gentle simmer.
- **Cook the Shrimp:** Add the shrimp and 2 tablespoons of lime juice to the skillet. Cook, stirring occasionally, until the shrimp turn pink and opaque (about 3-5 minutes). Do not overcook.
- **Serve:** Serve the Shrimp in Spicy Coconut Milk hot over steamed rice. Garnish with fresh cilantro or lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
27g
Fat
58g
Carbs
5g
