SHRIMP IN COCONUT MILK ~ With a Thai Twist

Spring is in the air and fresh vegetables are back in season. I Love cooking with farm fresh, local foods to achieve the best tasting dishes with layers of flavor. My shrimp in coconut milk is made with garden fresh vegetables making this dish tasty and healthy. Enjoy over basmati rice or Thai rice noodles.

In a Large Pan…

1 – Tablespoons of Dark Sesame Oil

2 – Cups of String Beans, cleaned and cut (or use a green vegetable of choice)

Heat the oil before adding the greens. Cook the green beans in oil until brown, but still crispy.

Then Add…

1 – Small Onion, chopped

4 – Garlic Cloves, chopped or crushed

Cook the onion and garlic until brown. Remove the vegetables from the pan, set aside.

Add to the Pan…

2 – Tablespoons of Dark Sesame Oil

1 Lb. – Fresh Shrimp, cleaned

1 – 13.6 Oz. Can of Thai Coconut Milk

Heat the oil and then add shrimp, cook for about 1 minute until shrimp starts turning pink. Quickly add the coconut milk to the pan.

Then Add…

1/4 – Cup of Fresh Cilantro, chopped

1 – Teaspoon of Thai Ginger Salt

1 – Teaspoon of Jalapeno Pepper, finely chopped

Mix together and place the cooked vegetables back in the pan. Let simmer for about 5-minutes to allow the flavors to infuse.

Finish with… fresh ground pepper to taste…

For a vegetarian dish, eliminate the shrimp and replace with vegetables, such as fresh, chopped zucchini, carrots, peas, broccoli or your favorite seasonal vegetable.

Enjoy!

Lulu B’s Kitchen

© 2012