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My review
Thai Style Shrimp
Colleen Moir
"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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Ingredients
30 m servings 289 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
- 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.
- 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.
Nutrition Facts
Per Serving: 289 calories; 20.1 g fat; 8.2 g carbohydrates; 20.9 g protein; 173 mg cholesterol; 502 mg sodium. Full nutrition
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Reviews
Read all reviews 6774 Ratings
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Most helpful positive review
9/19/2005
this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.
Most helpful critical review
4/25/2004
Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy an...
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9/19/2005
this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.
4/25/2004
Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy an...
8/17/2006
This was just an "okay" dish that I will probably not make again. I too could not get a paste in my blender and added two Tbsp. of the coconut milk to the mix to get a paste. I also used a can...
1/9/2011
This was absolutely delicious but my wife and I took a few extra steps to avoid some of the pitfalls others were having. First, when making the spice paste it's helpful to add some liquid (we us...
7/7/2007
I thought this was a wonderful recipe and would make it again. I did not have turmeric so I used curry as suggested by others. It was super easy to make and the sauce was excellent over rice. ...
10/19/2005
I enjoyed this recipe quite a bit. Served it over rice noodles, which sopped up the yummy sauce well. Instead of turmeric, I used curry. I added a little extra ginger, and cut down on the to...
2/28/2014
Since my wife is Thai, I thought I'd finally add some comments on this recipe. For creating the paste, there's no substitute for a good heavy Thai mortar and pestle. If you don't have that, add...
3/22/2008
Tasted like a dish you would pay $10 for at a Thai restaurant. Coconut and spices go well without an overpowering aftertaste. The only changes I made was substituting cilantro for the basil, an...