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Homemade Shrimp in Coconut Sauce photo

Shrimp in Coconut Sauce

Shrimp simmered in a gently spiced coconut milk sauce with tomato, served with optional sticky rice and garnished with cilantro.
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Prep Time 22 minutes
Cook Time 32 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Main
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound Shrimp shelled and deveined
  • 2 tablespoons oil olive, avocado or canola
  • 1/2 medium onion chopped
  • 1 cup matchstick carrots
  • 1 garlic clove chopped
  • 1 teaspoon red chile flakes
  • 1 can 15 ounce coconut milk – I used light
  • 1 large tomato diced
  • cilantro for garnishing and sticky rice optional

Equipment

  • Large Skillet

Method
 

Instructions
  1. Heat 2 tablespoons oil in a large skillet over medium-high heat until the oil shimmers.
  2. Add 1/2 medium onion (chopped) and 1 cup matchstick carrots; cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 4–5 minutes.
  3. Stir in 1 garlic clove (chopped) and 1 teaspoon red chile flakes; cook, stirring, for about 30 seconds until fragrant.
  4. Pour in 1 can (15 ounce) coconut milk and add 1 large tomato (diced); bring the mixture to a gentle simmer.
  5. Add 1 pound Shrimp, shelled and deveined; simmer, stirring once or twice, until the shrimp are opaque and light pink, about 4–5 minutes.
  6. Remove from heat. Spoon over sticky rice (optional) and garnish with cilantro (optional) before serving.

Notes

6. Remove from heat. Spoon over sticky rice (optional) and garnish with cilantro (optional) before serving.