Coconut milk flavored with cashew butter makes a classic Thai inspired, creamy sauce for bell peppers and sautéed shrimp for an easy dinner.
Ingredients
454 gm
Tiger shrimp
(shell and tail on)
4 tbsp
Olive Oil, Extra Virgin
2 clove(s)
Garlic
(minced)
1/4 tsp
Kosher salt
1/4 tsp
Korean red chili flakes
1/2 medium
White onion
(peeled and sliced)
1/2 medium pepper(s)
Red bell pepper
(seeded and sliced)
1/2 medium pepper(s)
Orange bell pepper
(seeded and sliced)
1/2 medium pepper(s)
Yellow bell pepper
(seeded and sliced)
1 cup
Coconut milk, sweetened
4 tbsp
Fish sauce
(high quality; add more to taste)
2 tbsp
Cashew butter
2 tbsp
Lime juice (fresh)
2 tsp
Ginger, ground
2 tbsp
Basil, fresh
(chopped)
2 tbsp
Cilantro (coriander)
(chopped)
1 green onion (stem)
Green onion
(chopped)
1 pepper(s)
Red Thai chili pepper
(thinly sliced; optional)
Instructions
Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes.
Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
In another bowl or 4 cup measuring cup mix the coconut milk, fish sauce, cashew butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.
