Silky Vanilla Coconut Shrimp |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Find a friend who claims not to like curry and give this to them! This is a fun fusion of vanilla, red curry, mellow chili, and coconut. The flavor of this brings pictures of silk as it gently caresses the palette with a smooth, delicate flavor, carrying with it a soothing warmth that satiates ones need for spiciness and eliciting romantic visions of a gentle lover's touch. Read more . The cooking method is very simple, yet if not followed correctly, will alter the dish dramatically. First the shrimp is cooked in the curry paste and chili paste, then removed from the pan and coconut milk is then added for a brief simmer before returning the shrimp back into the pan. What this does is intensifies the flavor of the curry and chili in the shrimp while keeping a nice balance of coconut and curry in the sauce. Wait until the sauce stops simmering before adding the vanilla or it will vanish! Serve this over jasmine rice Ingredients:
2 tablespoons coconut oil |
2-3 cloves garlic, minced |
2-3 tablespoons thai red curry paste |
1 tablespoon thai chili paste (i use pla yang in this) |
1/2 pound fresh shrimp -- peeled and deveined, tails left on |
14 ounce can coconut milk |
1 teaspoon good-quality vanilla extract |
1/4 cup chopped cilantro, for garnish |
Directions:
1. Melt the coconut oil in a medium pan over medium-high heat.
2. Add the garlic and cook until just beginning to brown
3. Add the red curry paste and chili paste and cook 2-3minutes, making sure that the chili paste is well dissolved.
4. Add the shrimp and stir well to coat. Cook for 2 minutes
5. Quickly transfer the shrimp to a small bowl
6. add the can of coconut milk and stir well, getting all of the pastes mixed.
7. As soon as the coconut milk has been added, reduce the heat to medium or medium-low, and bring the coconut milk to a summer.
8. The moment the coconut milk comes to a simmer, add the shrimp back into the pan and cook for another 2 minutes
9. Remove the pan from heat, and when it stops simmering, add the vanilla
10. To serve, pour over jasmine rice in individual bowls of distributing the shrimp evenly amongst the bowls. Garnish with cilhntro
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