Indulge in the exotic flavors of Thai Curry with Shrimp & Coconut, a delectable dish that captures the essence of Thai and Vietnamese cuisine. Ninette Holbrook from Orlando, Florida, shares her successful homemade version of curried shrimp, which has become a hit among family and friends. This mouthwatering recipe boasts a rich blend of coconut milk, creamy peanut butter, and red curry paste, complemented by the enticing aroma of garlic and red pepper flakes.
INGREDIENTS:
- ¾ cup coconut milk
- ¾ cup cream of coconut
- ¼ cup creamy peanut butter
- 2 tablespoons red curry paste
- 1½ teaspoons garlic salt
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons olive oil, divided
- 1 medium onion, cut into ½-in. pieces
- 1 medium sweet red pepper, cut into ½-in. pieces
- 3 garlic cloves, thinly sliced
- 1 pound uncooked medium shrimp, peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Hot cooked rice
- ¾ cup salted peanuts
- ⅓ cup flaked coconut, toasted
PREPARATION:
- In a small saucepan, whisk together coconut milk, cream of coconut, peanut butter, red curry paste, garlic salt, and crushed red pepper flakes until well blended. Bring the mixture to a boil over medium heat, stirring occasionally, then remove from heat.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and sweet red pepper, cooking and stirring for 4-5 minutes until the onion turns golden brown. Add the thinly sliced garlic and cook for an additional minute. Remove the cooked vegetables from the pan.
- In the same skillet, heat the remaining olive oil over medium-high heat. Add the shrimp and stir-fry for 3-4 minutes until they turn pink. Sprinkle the shrimp with salt and pepper. Add the cooked vegetables and the sauce mixture to the skillet, heating through and stirring occasionally. Serve the curry shrimp over hot cooked rice, and top with salted peanuts and toasted flaked coconut.
YIELD: 4 servings
COOKING TIME: 45 minutes
SPECIAL INSTRUCTIONS: To toast coconut, spread it in a 15x10x1-in. baking pan and bake at 350°F for 5-10 minutes until golden brown, stirring frequently.
Experience the vibrant flavors of Thailand and Vietnam with Thai Curry with Shrimp & Coconut, a culinary masterpiece crafted by Ninette Holbrook from Orlando, Florida. This enticing dish combines the velvety richness of coconut milk, the nutty goodness of creamy peanut butter, and the fiery kick of red curry paste to create an unforgettable Thai-inspired treat.
Each mouthful of this delectable curry reveals the harmonious blend of flavors, from the aromatic garlic salt to the tantalizing heat of crushed red pepper flakes. The tender shrimp, perfectly cooked in a fragrant medley of onions and sweet red peppers, adds a delightful seafood twist to the traditional Thai curry.
As the creamy and spiced sauce coats the succulent shrimp, it comes alive with the subtle sweetness of cream of coconut, making each bite a culinary delight. Served over fluffy hot cooked rice, this dish provides a satisfying and wholesome meal that tantalizes both the taste buds and the senses.
To enhance the texture and flavor, top the curry with a sprinkle of salted peanuts and toasted flaked coconut and then enjoy this recipe.
