This recipe is great! So yummy, quick and healthy. My husband cheers when I make this "Are we having the peanut butter one??? YAAAAAAAA!!!" This one is on the table in under 25 minutes usually. Feel free to pay around with this recipe. Try whatever veggies you like or have (zucchini, mushrooms, bamboo, or mango (at the end.). Also, the sauce is a balance of sweet, salty, spicy and acid. This is a guide but the exact amounts depends on the specific ingredients you use. So, try it and play around until it tastes right to you. It should be tangy not flat. ENJOY :)
Tasty Thai Coconut Shrimp
2 tsp vegetable oil
4 cloves of garlic
1 tsp ground ginger
2 cups broccoli florets
1 red pepper cut into thin strips
2/3 cup coconut milk (shake before opening)
1 tbsp tomato paste
3 tbsp peanut butter
1/4 tsp red pepper flakes
2 tsp soy sauce
1 tsp fish sauce
juice of one lime
1 cup bean sprouts (optional)
2 cups of raw prawns or shrimp, peeled and rinsed
1/4 cup fresh chopped cilantro
In a bowl, combine the coconut milk, tomato paste, peanut butter, red pepper flakes, soy sauce, fish sauce, and lime juice. Use a whisk to combine.
Heat vegetable oil over medium high heat in a wok or large frypan. Cook the garlic and ginger about two minutes (do not burn garlic or you will have to start again! Burt garlic is bitter and terrible.) Add broccoli and cook 2 minutes stirring constantly. Add pepper and cook another minute.
Add the sauce and simmer for five minutes, stirring regularly. Add shrimp and bean sprouts; cook another two minutes or until shrimp have completely turned pink. Take off heat and stir in cilantro.
I like to serve this over brown rice or brown rice noodles (available at Superstore and Walmart Superstores. I love these noodles because they cook in 4 minutes for a super fast dinner.)
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