A dish prepared in 30 minutes! Plump shrimp are rapidly sautéed before being cooked in coconut milk that has been flavored with ginger and garlic. For a deliciously quick dinner, serve over white rice and steamed broccoli.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cloves garlic, peeled
- 1 (1 inch) piece fresh ginger root
- 1 fresh jalapeno pepper, seeded
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 pound medium shrimp – peeled and deveined
- 2 tomatoes, seeded and diced
- 1 cup coconut milk
- 3 tablespoons chopped fresh basil leaves
Instructions
- 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
| Calories | 289 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 12 g |
| Sodium | 502 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Added chopped green peppers to sautéed onions. Also doubled coconut milk, spices (added 1/2 tsp. curry powder). At the time of blending mixed in some of the sautéed peppers/onions/ some coconut milk to loosen things up. Produced approx 4 — 2 cup servings
Following the recipe for cooking the shrimp resulted in overdone, rubbery shrimp. Cooking until fully pink, then simmering another 10 minutes is too much time. I like spicy Thai food, and so didn’t seed the jalapeño, but it was still very mild. Not inclined to make this again.
7.3.22 Not sure why, but when I added the coconut milk, it curdled a bit. The shrimp was tender, cooked perfectly, and although this was tasty, just didn’t have much eye appeal. May try again, as it certainly was quick-and-easy to prepare.
Omgoodness!!! We love this at our house and I have to make it at least once a month! I’m not sure why so many are saying negative things about the flavor, but I have noticed that whether I make the paste or just finely chop everything it for matter. What really matters is good thick coconut milk and fresh ginger and raw shrimp they are a must! And rice because it is a thin sauce and it needs the rice to soak it up. I used noodles once and was shocked by the different taste. I feel like this is better than most of the Thai food in the restaurants around here.
I followed the recipe, however when I read the comments saying it was a little bland I chose to substitute the tomatoes for a can of ro-tel original. It made this delicious! I had it over rice and I will definitely be making it again.
My daughter liked it. My husband and I LOVE thai food, but this had a taste of too many things. It was definitely on the sweet side for our taste. We wouldn’t make it again.
I pan sauteed the shrimp in the olive oil, a little butter, the garlic, ginger, turmeric a little chili powder, and jalapeno. When it was cooked and most of the ‘juice’ was evaporated I added the coconut milk, basil, tomatoes and green onions (sub for regular onion) and simmered for about 10 min. I served it over rice. Delicious! This one is a keeper!
I omitted the jalapeno and everything turned out great, I will make it again
After reading the reviews below, I didn’t want the dish to be too bland, all I did was marinated the shrimps in the sauce for a couple of hours, (I used stir in garlic paste as I didn’t have any fresh garlic) halved the quantity of the coconut milk, used frozen veggie stir fry added a couple of dashes of Tabasco sauce and lemon juice, added Udon noodles towards the end of the cooking time, it was very yummy and not runny.
I picked up a mixture of Thai spices at the local farmer’s market that seemed identical to the spices called for in this recipe. I used that instead of mixing the spices as indicated but otherwise did everything the same (except for the addition of a stalk of celery sliced diagonally). Very quick and easy! Delicious taste. Yes, the sauce was not thick but with rice I thought was perfect. Will definitely make again.
Easy to make modifications and it still tastes great!
Easy and DELISH!!!!! THANKS!
One out absolute favorite dishes!! Substitute curry for tumeric and each time I make it throw some different things in it (cilantro and baby portabelas, this time). Also throw a scoop of rice in the bowl but wife likes it without the rice. Very versatile base and the jalapeño gives it the perfect kick for those that like a little heat but not too spicy. Would give this one 6 stars if I could.
This was excellent and so easy.
I love the flavours in this recipe. After reading other reviews I left the seeds in the large jalapeño pepper I bought because I like things spicy. I also diced up a habanero pepper for those who like to sprinkle some added heat to their dishes. Mine did turn out a bit too soupy but after reading comments from other reviewers I turned up the heat on the stove and the coconut milk did eventually thicken – it just took a bit more heat and time than I anticipated. Overall, a great tasting recipe that I will be adding to my rotation. Thank you for sharing!
Added snow peas and served over brown rice Mmm Mmm good!!!
Liked it a bit spicier by addictive big done Frank’s hot sauce, but a great dish and uber healthy!
I did add cumin and curry. Also, I left the seeds in the pepper. Yes, I will make again.
Really nice dish restaurant quality. I doubled the paste portion and felt that this made the dish more flavorful, Also added some red bell pepper with the onion. Definite keeper!
Simple, quick, and most importantly delicious! Bravo! I think it goes without saying that the basil should be Thai basil. I spritzed a lime on top just before eating. Excellent! (note, grinding the paste also proved difficult due to the small amount, unless you’re going to double up the batch I added enough water to be able to get it smoothly blended, I then cooked it a little longer to evaporate the water out before adding the coconut milk).
Very yummy! Quick & easy to make and tasty to eat. Everyone liked it!