Recipe

Silky Vanilla Coconut Shrimp Recipe

Add Step-by-Step Photos	Shine / All my dishes 1 year, 5 months ago Find a friend who claims not to like curry and give this to them! This is a fun fusion of vanilla, red curry, mellow chili, and coconut. The flavor of this brings pictures of silk as it gently caresses the palette with a smooth, delicate flavor, ca... More Prep:5m Cook:15m Servings:4	Shine
	thai shrimp coconut vanilla chili

Does this look good? Yeah! / Nope

Fans

jett2whit

waterlily

jimrug1

minitindel

crabhappyc

lunasea

greekgirrr

Ingredients

2 tablespoons coconut oil

2-3 cloves garlic, minced

2-3 tablespoons Thai red curry paste

1 tablespoon Thai chili paste (I use pla yang in this)

1/2 pound fresh shrimp -- peeled and deveined, tails left on

14 ounce can coconut milk

1 teaspoon good-quality vanilla extract

¼ cup chopped cilantro, for garnish

Directions

Melt the coconut oil in a medium pan over medium-high heat.

Add the garlic and cook until just beginning to brown

Add the red curry paste and chili paste and cook 2-3minutes, making sure that the chili paste is well dissolved.

Add the shrimp and stir well to coat. Cook for 2 minutes

Quickly transfer the shrimp to a small bowl

add the can of coconut milk and stir well, getting all of the pastes mixed.

As soon as the coconut milk has been added, reduce the heat to medium or medium-low, and bring the coconut milk to a summer.

The moment the coconut milk comes to a simmer, add the shrimp back into the pan and cook for another 2 minutes

Remove the pan from heat, and when it stops simmering, add the vanilla

To serve, pour over jasmine rice in individual bowls of distributing the shrimp evenly amongst the bowls. Garnish with cilhntro

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Fish

Or see more just like this

Comments

lunasea 1 year, 5 months ago said:
Hey Ray - wow! - this recipe sounds delightful. And your intro has to be one of the best I've ever encountered. How could one not be seduced and romanced by something so beautifully presented? I love the compilation of flavors you're bringing. I'm hungry just thinking about it. I cannot wait to taste this silky dish....*swoon*. My interest is piqued...indeed.

Thanks, m'dear!

Smiles,
Vickie

jett2whit 1 year, 5 months ago said:
Sounds very tasty! Thanks for sharing

minitindel 1 year, 5 months ago said:
Wow your description is very romantic indeed who could not try this wonderful dish after all that explanation and the ingredients are all so delicious , i like the addition of the vanilla , i cant have shrimp so can i use chicken in this dish???.........Oooooooo awwwwwww........big 5 on this one

debra47 1 year, 5 months ago said:
This recipe sounds out of this world. Husband will love it!

greekgirrrl 1 year, 5 months ago said:
What a great intermingling of flavors..this recipe has all the right stuff! Thanks for a great post, Shine!

crabhappychick 1 year, 5 months ago said:
OMG! I have to make this one for guests! And I have to print out your description for them to enjoy as well. Great one!

secretocean 1 year, 4 months ago said:
Oh, i'm making THIS tonight!

secretocean 1 year, 4 months ago said:
...and again tomorrow night! :)

jimrug1 1 year, 4 months ago said:
Hi Ray.. This recipe sounds killer. The perfect dish to impress someone. Once everything is "mise en place" so to speak. You could cook this right in front of someone and look like you actually knew what you were doing... LOL

Can I assume that the trick to this is to cook the shrimp evenly. Possibly have them ready to slide in all at once then pick them out with tongs as quick as you can so the sauce stays in the pan?

I would like to try this one very soon. Great post....... Jim

shine 1 year, 4 months ago said:
Hey Jim, great question.

What I have found to work best is have the shrimp in a bowl and put them in the pan all at once... and as you said... then after a couple of minutes removing them -- I use a spatula with slots, I just find it to be faster. Tongs would be fine. It isn't really that important, because removing the shrimp isn't going to take that long, and thus will not make a huge difference in how much they've been cooked.

As for making it look like you know what you're doing for that special someone ;-) have everything ready to go and all utensils on hand before you begin. If you let them read the recipe, along with its introduction, I think that would be fun for them, as they become a part of its preparation. Good luck!

Thanks bud! -Ray

jimrug1 1 year, 4 months ago said:
Hi Ray, Thanks for your timely response. I think I will opt for the spatuala idea. I thought tongs at first to keep as much sauce in the pan as possible.

Instead of me printing out the recipe, why don't I get you on web cam and you can read that sexy intoduction yourself. That would really get everyone going....;-)~ Thanks again my friend Jim

blondeberry 1 year, 4 months ago said:
I gotta have this one. Wish a man would cook it for me!!!!!!!!!!!! Oh well, I'll start writing my grocery list. :)

Add a Comment