Shrimp in Thai Coconut Sauce

Ingredients:

1 lb large shrimp, peeled and deveined

1 tablespoon vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 onion, thinly sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (14 oz) coconut milk

2 tablespoons Thai red curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

Juice of 1 lime

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

Cooked jasmine rice, for serving

Instructions:

Step 1:

Heat the oil in a large skillet over medium-high heat.

Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side.

Remove the shrimp from the skillet and set aside.

Step 2:

In the same skillet, add the red and yellow bell peppers, onion, garlic, and ginger.

Sauté for 5-7 minutes, or until the vegetables are soft.

Step 3:

Stir in the coconut milk, Thai red curry paste, fish sauce, and brown sugar.

Bring to a simmer and cook for 5 minutes.

Step 4:

Return the shrimp to the skillet and add the lime juice and basil.

Season with salt and pepper to taste.

Cook for an additional 2-3 minutes, or until everything is heated through.

Step 5:

Serve the shrimp and sauce over cooked jasmine rice.

Notes:

Shrimp Preparation: Ensure the shrimp are peeled and deveined before cooking for easier consumption and better presentation.

Vegetable Selection: The combination of red and yellow bell peppers adds color and sweetness to the dish, while onions, garlic, and ginger provide depth of flavor. Feel free to adjust the vegetable quantities based on personal preference.

Coconut Milk: Opt for full-fat coconut milk for a richer and creamier sauce. Light coconut milk can be used for a lighter version, but the sauce may be less rich.

Thai Red Curry Paste: This ingredient provides the dish with its characteristic Thai flavor profile. Adjust the amount of curry paste based on desired spiciness.

Fish Sauce and Brown Sugar: These ingredients balance the flavors of the dish, providing a savory umami taste from the fish sauce and a subtle sweetness from the brown sugar.

Finishing Touches: Fresh lime juice and basil add brightness and freshness to the dish. Adjust the amount of lime juice based on personal preference for acidity.

Seasoning: Taste the dish before serving and adjust the seasoning with salt and pepper as needed to enhance the flavors.

Serving Suggestion: Serve the shrimp and sauce over cooked jasmine rice to soak up the delicious flavors of the coconut sauce. Garnish with additional fresh basil leaves or sliced lime for presentation.

Cooking Technique: Be careful not to overcook the shrimp to prevent them from becoming tough and rubbery. They cook quickly and should be removed from the skillet as soon as they turn pink and opaque.

Customization: Feel free to customize the dish by adding additional vegetables such as broccoli, snap peas, or carrots for extra color and texture. You can also adjust the level of spice by adding more or less Thai red curry paste according to taste preference.

Nutrition Information:

SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen shrimp instead of fresh shrimp?

Yes, you can use frozen shrimp for this recipe.

Ensure they are properly thawed before cooking.

What can I substitute for Thai red curry paste if I don’t have it?

You can substitute Thai red curry paste with a mixture of chili powder, paprika, and ground coriander for a similar flavor profile.

Is it necessary to use both red and yellow bell peppers, or can I use just one color?

You can use just one color of bell pepper if you prefer.

Using both adds color and variety to the dish.

Can I use dried basil instead of fresh basil leaves?

While fresh basil leaves provide the best flavor, you can use dried basil as a substitute.

Use about one-third the amount of dried basil compared to fresh.

Can I omit the fish sauce or use a substitute?

If you don’t have fish sauce or prefer not to use it, you can substitute with soy sauce or tamari for a similar salty flavor.

How can I adjust the spice level of the dish?

To adjust the spice level, you can increase or decrease the amount of Thai red curry paste used.

You can also add chili flakes or fresh chili peppers for extra heat.

Can I use coconut cream instead of coconut milk?

Yes, you can use coconut cream instead of coconut milk for a richer and creamier sauce

. Adjust the amount based on your preference.

Is it possible to make this recipe vegetarian by omitting the shrimp?

Yes, you can make this recipe vegetarian by omitting the shrimp and adding extra vegetables or tofu as a substitute.

Can I prepare the sauce ahead of time and add the shrimp later?

Yes, you can prepare the sauce ahead of time and refrigerate it.

Add the shrimp and cook it just before serving to ensure the shrimp remains tender.

What other herbs can I use instead of basil for garnishing?

If you don’t have basil, you can garnish the dish with cilantro, parsley, or mint for a fresh herb flavor.