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Prep Time: 4 Minutes Cook Time: 6 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Inspired by Tiffany Goodall's recipe. Modified to use fresh shrimps; you can use precooked shrimp for convenience. Great with egg noodles or Thai jasmine (medium grain) rice. Ingredients:
2 tablespoons vegetable oil |
3 garlic cloves, chopped |
1 tablespoon fresh grated ginger |
3 scallions, chopped |
1 small green chili pepper, chopped |
4 tablespoons coconut milk |
11 ounces shrimp, raw |
1 tablespoon fresh cilantro, chopped |
Directions:
1. Heat oil in skillet, add garlic, ginger, scallions and chili, cook for 2 minutes.
2. Add coconut milk, mix and cook until bubbles.
3. Throw in shrimp and toss around until shrimp looks firm, is no longer translucent and cooked, about 3 minutes.
4. Garnish with fresh cilantro to serve.
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