Shrimp In Thai Coconut Sauce


Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce for bell peppers and sautéed shrimp for an easy dinner any night of the week.

Ingredients
  • 1 pound jumbo shrimp, shell and tail on
  • 4 tablespoons vegetable oil, divided
  • 2 gloves garlic, minced or pressed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon red chili flakes
  • ½ onion, peeled and sliced
  • ½ red bell pepper, seeded and sliced
  • ½ orange bell pepper, seeded and sliced
  • ½ yellow bell pepper, seeded and sliced
  • 1 cup coconut milk
  • 4-6 tablespoons high quality fish sauce (start with 4 tablespoons and add more to taste)
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice (about ½ large lime, juiced)
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves, chopped
  • 2 tablespoons cilantro, chopped
  • 1 green onion, chopped
  • Red jalapeno pepper, thinly sliced (optional)


Instructions
Please visit foodiecrush.com for full instructions.

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