Silky Vanilla Coconut Shrimp
From shine 15 years ago
- 15 minutes to make
- Serves 4
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, carrying with it a soothing warmth that satiates ones need for spiciness and eliciting romantic visions of a gentle lover's touch. Read more The cooking method is very simple, yet if not followed correctly, will alter the dish dramatically. First the shrimp is cooked in the curry paste and chili paste, then removed from the pan and coconut milk is then added for a brief simmer before returning the shrimp back into the pan. What this does is intensifies the flavor of the curry and chili in the shrimp while keeping a nice balance of coconut and curry in the sauce. Wait until the sauce stops simmering before adding the vanilla or it will vanish! Serve this over jasmine rice See less
Ingredients
- 2 tablespoons coconut oil shopping list
- 2-3 cloves garlic, minced shopping list
- 2-3 tablespoons Thai red curry paste shopping list
- 1 tablespoon Thai chili paste (I use pla yang in this) shopping list
- 1/2 pound fresh shrimp -- peeled and deveined, tails left on shopping list
- 14 ounce can coconut milk shopping list
- 1 teaspoon good-quality vanilla extract shopping list
- ¼ cup chopped cilantro, for garnish shopping list
How to make it
- 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
The Rating
Reviewed by 7 people-
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'...more
lunasea
in Orlando loved it
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sounds very tasty! Thanks for sharing
jett2whit
in Union City loved it
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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???.......more
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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