Thai Style Shrimp recipe

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Ingredients

4 cloves garlic, peeled
1 (1 inch) piece fresh ginger root
1 fresh jalapeno pepper, seeded
½ teaspoon salt
½ teaspoon ground turmeric
2 tablespoons vegetable oil
1 medium onion, diced
1 pound medium shrimp - peeled and deveined
2 tomatoes, seeded and diced
1 cup coconut milk
3 tablespoons chopped fresh basil leaves

Nutrition Info

289.4 calories
carbohydrate: 8.2 g
cholesterol: 172.9 mg
fat: 20.1 g
fiber: 2.1 g
protein: 20.9 g
saturatedFat: 12.1 g
servingSize: -
sodium: 501.7 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.

  2. Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.

  3. Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

Recipe Yield

4 servings

Recipe Note

A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.

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