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 shrìmp, shell and taìl on
• 4 tablespoons vegetable oìl, dìvìded
• 2 gloves garlìc, mìnced or pressed
• ¼ teaspoon kosher salt
• ¼ teaspoon red chìlì flakes
• ½ onìon, peeled and slìced
• ½ red bell pepper, seeded and slìced
• ½ orange bell pepper, seeded and slìced
• ½ yellow bell pepper, seeded and slìced
• 1 cup coconut mìlk
• 4-6 tablespoons hìgh qualìty fìsh sauce (start wìth 4 tablespoons and add more to taste)
• 2 tablespoons peanut butter
• 2 tablespoons lìme juìce (about ½ large lìme, juìced)
• 1 tablespoon brown sugar
• 2 teaspoons ground gìnger
• 2 tablespoons basìl leaves, chopped
• 2 tablespoons cìlantro, chopped
• 1 green onìon, chopped
• Red jalapeno pepper, thìnly slìced (optìonal)

INSTRUCTIONS :

1. Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes.
2. Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
3. .....................................

get full recipes : foodiecrush.com

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