Thai Curry With Shrimp & Coconut Recipe

Name: Thai Curry With Shrimp & Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup coconut milk; 3/4 cup cream of coconut; 1/4 cup creamy peanut butter; 2 tablespoons red curry paste; 1-1/2 teaspoons garlic salt; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons olive oil, divided; 1 medium onion, cut into 1/2-in. pieces; 1 medium sweet red pepper, cut into 1/2-in. pieces; 3 garlic cloves, thinly sliced; 1 pound uncooked medium shrimp, peeled and deveined; 1/4 teaspoon salt; 1/4 teaspoon pepper; Hot cooked rice; 3/4 cup salted peanuts; 1/3 cup sweetened shredded coconut, toasted

Servings: persons

3/4 cup coconut milk
3/4 cup cream of coconut
1/4 cup creamy peanut butter
2 tablespoons red curry paste
1-1/2 teaspoons garlic salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 medium onion, cut into 1/2-in. pieces
1 medium sweet red pepper, cut into 1/2-in. pieces
3 garlic cloves, thinly sliced
1 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
3/4 cup salted peanuts
1/3 cup sweetened shredded coconut, toasted

1
In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat.
2
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan.
3
In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink.
4
Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup coconut milk, 3/4 cup cream of coconut, 1/4 cup creamy peanut butter, 2 tablespoons red curry paste, and more.

Yes, Thai Curry With Shrimp & Coconut falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curry With Shrimp & Coconut

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