Coconut Milk Shrimp
Ingredients
- 600 gShrimp (peeled)
- 400 mlCoconut milk (canned)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 1 pcThai chili (seeded and sliced)
- 1 tspGinger powder
- 2 tbspPeanut oil
- 1 tbspsoy sauce
- 10 gFresh cilantro (leaves only)
- 15 gFresh ginger (peeled and grated)
Method
Firm, pearly shrimp coated in a creamy sauce that clings to the spoon. The aroma of ginger and fresh coriander balances perfectly with the heat of the chili.
- 1
Heat peanut oil in a wok or large pan. Sear the shrimp over high heat until they turn pink and opaque. Remove and set aside.
- 2
In the same pan, sauté onion, garlic, chili, and ginger. The onion should become translucent without browning, releasing its juices.
- 3
Pour in the coconut milk and soy sauce. Bring to a simmer and let reduce slightly until the sauce thickens and coats the back of a spoon.
- 4
Return the shrimp to the sauce to warm through. Sprinkle with fresh coriander just before serving to keep the herb's freshness.
Frequently asked questions
How do you get this dish right?
- Do not overcook the shrimp at the start, or they will turn rubbery.
- The sauce is ready when it coats the back of the spoon evenly.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a pan.
