↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
1 pound medium raw shrimp
1 tablespoon sake or dry sherry
1 1/2 tablespoons light soy sauce
1 tablespoon plus 1 teaspoons cornstarch
3 cloves fresh garlic, minced or pressed
1 tablespoon ginger, finely minced
1 red or yellow onion, cut into 1/2 inch pieces
1 large green, red or yellow bell pepper, cut into 1/2 inch pieces
cooking spray
Sauce:
1 cup evaporated nonfat skim milk or fat-free half and half
1 tablespoon best quality peanut butter
2 to 2 1/2 teaspoons imitation coconut extract
1 tablespoon sake or dry sherry
1 1/2 tablespoons curry powder
1 teaspoon sugar
1/2 teaspoon Chinese chili sauce, optional
1/4 teaspoon salt
Shell, de-vein shrimp and pat dry with paper towels. Toss shrimp gently together with soy sauce and sake or sherry. Cover and refrigerate until ready to cook.
Mix cornstarch with an equal amount of cold water and set aside.
For Sauce: Combine milk or half and half with imitation coconut extract, peanut butter, curry powder and all remaining ingredients and mix together well and set aside.
Lightly spray a large stick-resistant 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 and stir in sesame oil. Taste and adjust seasonings if necessary; remove from heat and serve over rice cooked without butter or salt.
Yields 4 servings.
view more member recipes
Thai Coconut Curry Shrimp
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
1 pound medium raw shrimp
1 tablespoon sake or dry sherry
1 1/2 tablespoons light soy sauce
1 tablespoon plus 1 teaspoons cornstarch
3 cloves fresh garlic, minced or pressed
1 tablespoon ginger, finely minced
1 red or yellow onion, cut into 1/2 inch pieces
1 large green, red or yellow bell pepper, cut into 1/2 inch pieces
cooking spray
Sauce:
1 cup evaporated nonfat skim milk or fat-free half and half
1 tablespoon best quality peanut butter
2 to 2 1/2 teaspoons imitation coconut extract
1 tablespoon sake or dry sherry
1 1/2 tablespoons curry powder
1 teaspoon sugar
1/2 teaspoon Chinese chili sauce, optional
1/4 teaspoon salt
Shell, de-vein shrimp and pat dry with paper towels. Toss shrimp gently together with soy sauce and sake or sherry. Cover and refrigerate until ready to cook.
Mix cornstarch with an equal amount of cold water and set aside.
For Sauce: Combine milk or half and half with imitation coconut extract, peanut butter, curry powder and all remaining ingredients and mix together well and set aside.
Lightly spray a large stick-resistant 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 and stir in sesame oil. Taste and adjust seasonings if necessary; remove from heat and serve over rice cooked without butter or salt.
Yields 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Thai Coconut Shrimp Curry With Red Curry Paste
by HappyCook80
Thai Coconut Shrimp Curry with Red Curry Paste 2 tablespoons cooking oil 1 small onion, finely chopped 1 large clove garlic, finely minced 1 1/2 tablespoons red curry paste 1 13 1/2 ounce can u
by HappyCook80
Thai Coconut Shrimp Curry with Red Curry Paste 2 tablespoons cooking oil 1 small onion, finely chopped 1 large clove garlic, finely minced 1 1/2 tablespoons red curry paste 1 13 1/2 ounce can u
Thai Curry Chicken Wings
by charlene8819
Makes about 36 wing pieces or 24 drumettes Marinade makes about 1 cup CURRY MARINADE: 1/2 cup salted peanuts 1/2 cup sweet chili sauce 1/4 cup lime juice 1/4 cup fresh cilantro or parsley, lig
by charlene8819
Makes about 36 wing pieces or 24 drumettes Marinade makes about 1 cup CURRY MARINADE: 1/2 cup salted peanuts 1/2 cup sweet chili sauce 1/4 cup lime juice 1/4 cup fresh cilantro or parsley, lig
view more member recipes
related CDKitchen recipes
Thai Shrimp And Spinach Curry
Thai Coconut Shrimp Curry With Red Curry Paste
Panang Loog Chin Nua (Thai Meatballs Panang Curry)
Green Curry Wings
Shrimp And Mussel Thai Noodle Bowl
Coconut Shrimp with Apricot Dipping Sauce
Thai Green Curry Paste
Easy Peanut Sauce
Bonefish Grill's Coconut Shrimp
Thai Red Curry Chicken