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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp (or Chicken) in Thai Coconut Curry Sauce Recipe

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This recipe for Shrimp (or Chicken) in Thai Coconut Curry Sauce is from The Thomas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Thai Curry Sauce

1 pound raw shrimp (shell and tail removed) or 1 inch diced raw chicken
4 tbsp. vegetable oil (divided)
2 tbsp. minced garlic
¼ tsp kosher salt
¼ tsp red chilli flakes
1 small onion (peeled and cut into ¾ inch cubes)
½ red pepper (seeded and cut into 1 inch cubes)
½ yellow pepper (seeded and cut into 1 inch cubes)
½ orange pepper (seeded and cut into 1 inch cubes)
1 can (400 ml )Thai coconut cream
1 tbsp. Thai fish sauce
2½ tbsp. peanut butter
2½ tbsp. red curry paste
Juice of 1 small lime
1¼ tbsp. brown sugar
2½ tsp. ground ginger

Garnish

2 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh basil
minced jalapeno pepper and /or red thai chilli pepper (if more spice is desired)
¼ cup chopped peanuts
Directions:
Directions:
1. Place the shelled shrimp (or diced chicken) in a mixing bowl. Add a tbsp. of vegetable oil, the minced garlic, kosher salt and red chilli flakes. Stir and set aside to marinate for ten minutes.

2. Pour one tbsp. of vegetable oil in a skillet. Add the onion and red, yellow and orange bell peppers. Cook over medium heat for approximately 5 minutes, stirring occasionally. Pour into a bowl and set aside.

3) In the same skillet add the remaining 2 tbsp. of vegetable oil and cook the marinated shrimp (or chicken). Over medium heat cook the shrimp (or chicken) until cooked but do not overcook. Pour the cooked shrimp (or chicken) into a separate bowl and set aside.

4) In a bowl combine the coconut cream, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ginger. Stir until smooth

5) Return the skillet to medium heat. Add the onion/pepper mixture and heat thoroughly. . Pour the cream mixture over the peppers and simmer until the mixture is reduced by almost half.

6) Pour into 4 bowls and garnish with the cilantro, basil, peanut and minced peppers mixture.

7) Serve with sticky rice.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Lara supplied us with this recipe. People will think it was delivered from the best Thai restaurant in town.

 

 

 

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