Best Coconut Milk Recipe Collection
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
Best Coconut Milk Recipe Collection
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If you haven’t yet tried Thai coconut shrimp, you don’t know what you’re missing. Made with succulent shrimp, this rich coconut curry sauce is bursting with flavor.
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Ingredients
- 1 pound Shrimp thawed, raw
- 1 tablespoon olive oil
- 1 onion diced, medium
- 1 red bell pepper sliced
- 1 jalapeño or more to taste, sliced, large
- 14 ounces coconut milk unsweetened, canned
- 3 tablespoons red curry paste
- 1 1/2 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 2 tablespoons cilantro for topping, fresh
- lime for serving, wedges
Instructions
- Thaw frozen shrimp. Rinse, peel, and clean shrimp before anything else.
- In a large pan, heat oil over medium heat. Sauté onion, jalapeno, and bell pepper until softened (about 4 to 5 minutes). Remove veggies with a slotted spoon and set them aside in a bowl.
- Add coconut milk, red curry paste, fish sauce, and brown sugar to the pan and heat over medium heat. Whisk everything together and bring it to a boil.
- In a small bowl, dissolve the cornstarch in water with a whisk. Add to sauce and simmer until thickened. Stir occasionally and cook for about 5 minutes.
- Gently pat shrimp dry and add to the sauce. Add in veggies and simmer until shrimp are fully cooked.
- Taste your curry and adjust seasonings if desired. Garnish with cilantro and serve alongside steamed rice.
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