Shrimp In Thai Coconut Sauce

Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce for bell peppers and sautéed shrimp for an easy dinner any night of the week.

INGREDIENTS :

• 1 pound jumbo shrìmp, shell and taìl on


• 4 tablespoons vegetable oìl, dìvìded


• 2 gloves garlìc, mìnced or pressed


• ¼ teaspoon kosher salt

"verdana" , sans-serif;">¼ teaspoon red chìlì flakes

½ onìon, peeled and slìced

½ red bell pepper, seeded and slìced

½ orange bell pepper, seeded and slìced

½ yellow bell pepper, seeded and slìced

1 cup coconut mìlk

4-6 tablespoons hìgh qualìty fìsh sauce (start wìth 4 tablespoons and add more to taste)

2 tablespoons peanut butter

2 tablespoons lìme juìce (about ½ large lìme, juìced)

1 tablespoon brown sugar

2 teaspoons ground gìnger

2 tablespoons basìl leaves, chopped

2 tablespoons cìlantro, chopped

1 green onìon, chopped

Red jalapeno pepper, thìnly slìced (optìonal)

INSTRUCTIONS :

1. 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.


2. ..................


3. ........................

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