Hope you enjoy it as much as we did!
Thai Coconut Shrimp
3Tbsp. Olive oil
1 pound medium shrimp – deveined
1 tsp salt
1 onion, diced
2 garlic cloves, minced
1 tsp grated peeled fresh ginger
2 tsp. Molasses
2 tsp. Honey
2 tsp Thai red curry paste
½ tsp ground cumin
1 can unsweetened coconut milk
1 Tbsp. fish sauce (nam pla)
- Heat 1 Tbsp of the oil in a large nonstick skillet, then add the shrimp and sprinkle with the salt. Saute until opaque and cooked through – about 5 minutes. Transfer the shrimp to a plate.
- Heat the remaining oil in the same skillet over low heat then add the onion, garlic, and ginger. Saute until fragrant and the onions are softened, about 6 minutes. Stir in the molasses, honey, curry paste, and cumin; cook 1 minute, stirring constantly. Add coconut milk and fish sauce; bring to a boil.
- Reduce heat, add shrimp. Heat through. Serve with Asian Fried Cauliflower Rice.