Grilled Shrimp in Thai Curry Peanut Sauce with Cilantro and Lime

I held a rooftop party yesterday and this was one of the things on the menu. I’m amazed at how well the sauce came out. It was so good that I was drinking it.

Yields 1 quart sauce.

shrimp[100% organic, shrimp from Thailand]

For the Shrimp

  • 1 lb shrimp, peeled with tail intact, deveined
  • ½ cup unsweetened coconut milk
  • 1 clove garlic, minced
  • ½ TBS ground tumeric
  • ½ TBS fish sauce
  • 1 tsp red curry paste
  • 1 tsp ground coriander
  • ½ tsp sugar
  • ¼ tsp dried ginger

In a large bowl, combine all ingredients except for the shrimp and mix well. Stir the shrimp in, cover, and marinate overnight in the refrigerator.

Grill/sauté/bake the shrimp until cooked through then skewer shrimp.

For the Peanut Sauce

  • 3 cups unsweetened coconut milk
  • 2 TBS Thai red curry paste
  • ½ cup (fresh) peanut paste
  • 1 tsp honey
  • 2 TBS soy sauce
  • 1 TBS fish sauce
  • 1 lime, juiced
  • 2 TBS brown sugar

Heat the coconut milk in a pot over medium heat. Add the red curry and whisk thoroughly to blend the paste into the milk. Add the remaining ingredients and simmer until thickened, about 5 minutes.

Take the pot off the heat, and let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with the grilled shrimp.

For the Garnish

  • Fresh cilantro, picked
  • Roasted peanuts
  • Sprouts (not pictured)
  • Lime wedges

TO ASSEMBLE

Add the peanut sauce to the bottom of whatever you are using to serve, sprinkle and arrange the garnish ingredients. Place the shrimp skewer in the cup/glass and serve.

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