Recipes containing "Thai" and "coconut" have a 99.999% chance of getting pinned. The .001% accounts for the possibility of an accompanying terrible ingredient like raisins. Or hair (but mostly raisins). Lucky for me, Skinnytaste's Red Thai Coconut Curry Shrimp contains neither.
I was a little nervous going into this, as my biggest successes so far have been soups, salads, baked goods and crock pot dinners... AKA dump stuff in a bowl then either eat it right away or wait until it's done. This was easy peasy though, and so good! I love the way it makes my whole apartment smell like coconut.
I linked some of the ingredients below so you can see which brands I used. Your local supermarket should have all of this stuff. This recipe moves fast, but you'll be fine as long as you chop and mince everything beforehand. With rice, it made enough for 4 lunches.
Red Thai Coconut Curry Shrimp
- 1 tsp oil - Canola, vegetable, something bland
- 1 tbsp Thai red curry paste
- 2 tsp fish sauce
- 6 oz light coconut milk
- 4 scallions, chopped - Separate the whites and greens
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 pound shrimp, peeled and deveined - Go with the frozen kind, less work for you!
- salt to taste
- Heat oil in a large nonstick skillet on medium-high.
- Add scallion whites and red curry paste, saute for about a minute.
- Throw in shrimp and garlic, season with salt, cook for 2-3 minutes.
- Add coconut milk and fish sauce, mix well, and simmer until shrimp is cooked through (2-3 minutes, longer if shrimp is frozen but still pretty quick).
- Remove from heat, then add scallion greens and cilantro.
- Serve over rice and eat your heart out!
|I have yet to perfect the art of cooking rice, but that's a whole other blog post.|