Thai Shrimp
From c2max 6 years ago
- 30 minutes to make
- Serves 4
I've made this recipe for so long, I don't recall where I initially picked it up- regardless, I've tweaked it a little here and there. This recipe is delicious and quick - great for week nights! Depending on how much jalapeno you add, you can make it as 'spicy' as you want. Read more A side salad and jasmine rice make this a dish that will become part of your usual cooking repertoire. :D Sometimes I double the sauce so we have plenty to sop up with warm flatbread (i.e. Naan, pita, etc...) See less
Ingredients
- 4 cloves garlic, peeled shopping list
- • 1 (1 inch) piece fresh ginger root (about 1 TB) shopping list
- • 1 fresh jalapeño pepper, seeded shopping list
- • 1/2 teaspoon salt shopping list
- • 1/2 teaspoon ground turmeric shopping list
- • shopping list
- • 2 tablespoons vegetable oil shopping list
- • 1 medium onion, diced shopping list
- • 1 pound medium shrimp - peeled and deveined shopping list
- • 2 tomatoes, seeded and diced shopping list
- • 1 cup lite coconut milk (or ½ condensed milk blended with ½ coconut milk!) shopping list
- • 3 tablespoons chopped fresh basil leaves plus some for garnishing shopping list
How to make it
- 1. Make a paste by grinding the garlic, ginger, jalapeño, salt and turmeric in a mini food processor or blender. Process until smooth. Set aside.
- 2. Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
- 3. Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.
People Who Like This Dish 5
- MaryEllenS Nowhere, Us
- nanny1291955 Douglasville, Ga.
- Ohiocook Cleveland, Ohio
- clbacon Birmingham, AL
- popenana Nowhere, Us
- c2max Bville, Georgia
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