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(4.50 out of 5)
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Thai Coconut Shrimp - This fast, fiery thai coconut shrimp recipe is for all of you who like your fish with a little “kick”. Skillet fried, stove top, this savory fresh meal, has the sweetness of coconut, the hefty spice from curry paste, and even more flavor from fresh basil, and we can’t for get the refreshing splash off citrus. A quick easy recipe that you are going to love!
Prep Time: 15 mins |
Ingredients to make Thai Coconut Shrimp
1 tablespoon peanut or vegetable oil
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 cup sliced red onion
1 to 2 teaspoons green or red Thai curry paste
1 can (14.5 oz) organic diced or fire roasted diced tomatoes, drained
1 tablespoon lime juice
2 teaspoons packed brown sugar
1/2 cup coconut milk (not cream of coconut)
1/4 cup chopped fresh Thai basil or basil leaves
Directions to make Thai Coconut Shrimp
Step 1:In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
Step 2:Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
Step 3:Serve over pasta
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Fried Curry Chicken
Fried Curry Chicken
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Sweet Chicken Curry
Sweet Chicken Curry