Thai Curry Coconut Shrimp

This is weird, I felt inspired by a fast food place in the mall to make this recipe. When I had their coconut shrimp, it tasted ok but I felt uncomfortable afterward.

This is very similar to my Shrimp over Coconut Basmati Rice, but instead of coconut rice, it’s coconut shrimp. I think this is much tastier than the other recipe.

[100% organic & wild Gulf shrimp]

  • 1 tsp coconut oil
  • ¼ cup cilantro, finely chopped
  • 2 scallions, finely sliced (whites + greens separated)
  • 4 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • One 6 oz. coconut milk
  • 2 tsp Shaoxing wine
  • 1 TBS Thai red curry paste, add more if you want it spicier
  • Salt

In a large skillet, heat oil on medium-high heat. Add the whites of the scallions and the garlic, cook for one minute. Add the cilantro, green parts of the scallions, shrimp, rice wine, red curry paste, and coconut milk. Season with salt and cook for 5 minutes on low-heat.

While it is simmering, mix well, and make sure paste is completely blended with coconut milk, and cook until shrimp is cooked. Serve over rice.

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