Thai and Coconut, probably two of my favorite things but when you mix them together with some spice, its pure harmony. Most of the time we have a bag of Kirkland raw, peeled, tail on shrimp in our freezer. No fuss and cooks up in minutes, perfect for a weeknight meal. If you can prep everything, cut all the veg and make the sauce…. or as the French say, “mise en place” then this dish comes together in no time.
1 pound large shrimp, peeled and deveined (tails on or off, your preference)
4 tablespoons coconut oil, divided (you can use vegetable oil)
2 gloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon red chili flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 cup coconut milk
3-5 tablespoons high quality fish sauce (start with 3 tablespoons and add more to taste)
2 tablespoons peanut butter
2 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoons fresh grated ginger
2 tablespoons basil, chopped
2 tablespoons cilantro, chopped
1 green onion, chopped
Serrano pepper sliced for the heat lovers
Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, ginger, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes to 30 minutes.
Heat a good sized skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque, transfer shrimp to a plate.
In a medium bowl whisk the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Garnish with more cilantro and basil, chopped green onion and sliced Serrano. Serve over rice, noodles or riced cauliflower.
*Recipe adapted from Foodie Crush