LOW-FAT THAI COCONUT CURRY SHRIMP
I found this recipe back in 2005 on a Canadian website called Just Add Milk (which doesn't seem to exist anymore). I've skipped the sake or sherry every time and it still turns out amazing.
Provided by ScrappieDoo
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside.
- Combine sauce ingredients and set aside.
- Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter.
- Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
- Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.
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Fasmi Fasmi
[email protected]I made this dish last night and it was delicious! The shrimp were cooked perfectly and the sauce was flavorful and creamy. I will definitely be making this again.
mdsaju khan
[email protected]I highly recommend this recipe to anyone who loves Thai food or is looking for a new and exciting weeknight meal.
Babirye Annet
[email protected]This dish is a great way to use up leftover shrimp. I often make a double batch of shrimp curry and then use the leftovers for lunch or dinner the next day.
Nickola Parney
[email protected]I love the way the coconut milk and curry paste create a creamy, flavorful sauce. It's the perfect complement to the shrimp.
Darlene Dees
[email protected]I've been making this dish for years and it's always a hit. It's my go-to recipe for Thai coconut curry shrimp.
Hasnain Bhai
[email protected]This is the best Thai coconut curry shrimp I've ever had. I highly recommend it.
Mr. Anik YT BD
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it!
Zac Nuttall
[email protected]This dish is a keeper. It's going into my regular rotation of weeknight meals.
Benedicta Abrahams
[email protected]I'm not usually a fan of coconut curry, but this dish was amazing. The flavors were perfectly balanced.
Minarul Rahman
[email protected]My family loved this dish. It was the perfect amount of spice and the shrimp was cooked perfectly.
Shylenn
[email protected]This dish is so flavorful and easy to make. I will definitely be making it again.
Rashed Nipa
[email protected]5 stars!
Dimpho Mbewe
[email protected]I highly recommend this recipe to anyone who loves Thai food or is looking for a new and exciting weeknight meal.
school of driving
[email protected]This dish is a great way to use up leftover shrimp. I often make a double batch of shrimp curry and then use the leftovers for lunch or dinner the next day.
The KidAsians
[email protected]I love the combination of flavors in this dish. The coconut milk and curry paste create a creamy, flavorful sauce that pairs perfectly with the shrimp.
Samaun Islam
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Prince UMAIRSLAMAN Prince UMAIRSLAMAN
[email protected]I was pleasantly surprised by how easy this dish was to make. I'm not a very experienced cook, but I was able to follow the recipe easily and the dish turned out amazing.
meja bill
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The creamy coconut sauce is so flavorful, and the shrimp is always cooked to perfection.
Mildred Winnet
[email protected]This Thai coconut curry shrimp was a hit with my family! The flavors were incredible, and the shrimp was cooked perfectly.