Shrimp in Thai Coconut Curry Sauce

 

I think most of us have a favourite time of the year. Mine is Fall (or Autumn if you want to sound oh so sophisticated.) I love the colours of the season, the cooler temperatures, the smells of the earth and the decay (yah that part sounds weird), the comfy clothing.... not sweating. I also love cooking in the Fall. Lots of "Warm your Belly" kinds of spices and flavours. I have a very very hard time trying to come up with meals to cook when it's hot and muggy out. I don't usually feel like eating much (although you wouldn't know that by looking at my COVID weight gain- yikes!) Hard to cook and enjoy a chili or a big Sunday Roast of meat and potatoes when it's 30 C plus out. Just not appealing at all. Thankfully we headed East this summer and there have been only a few days that have been really hot and muggy...and nothing like what they've experienced in my old province of Ontario (sorry to rub it in Ontario friends! #sorrynotsorry) 

So what DO you cook when you have hot, muggy, sticky weather? I've been gravitating towards seafood. Which is fitting since we are in the Maritimes. I have never eaten so much seafood than I have in the last 2 months. Not complaining. It's awesome. Light and flavourful and good for you. Lobster. Crab. Haddock. Cod. Trout. Mussels. Salmon. Scallops. And shrimp. We've been eating sooooo much shrimp. Just seems like the most perfect meal when it's too hot out.  Good as a snack and great as a meal. Super fast. Super easy. And incredibly flavourful when combined with a curry and noodles. We are currently living with my sister and brother in law until our house is ready to move in to. He LOVED this dish. It's always a good sign when people go for seconds and also request the recipe. Pretty sure we will have to make this again. 

Thankfully the cooler weather is on its way and sorry if you are one of those people who loves the sun and heat (like my friend Nicole.) Soon I won't have to wrack my brain trying to come up with hot weather fare. It's all about me. Bring on the Sweater Weather!

Cheers from Bistro 164! 

Shrimp in Thai Coconut Curry Sauce

Recipe from foodiecrush

Ingredients

1 lb of jumbo shrimp, peeled and tails off

4 tbsp of olive oil divided

2 cloves of garlic minced, or 2 spoonfuls of minced garlic in a jar

Kosher salt

1/4 tsp red chili flakes

1/2 onion diced

1/2 red bell pepper, sliced

1/2 orange bell pepper, sliced

1/2 yellow bell pepper, sliced

1 cup coconut milk

4-6 tbsps of fish sauce

2 tbsps peanut butter

2 tbsps red curry paste

2 tbsps of lime juice

1 tbsp brown sugar

1 tsps ground ginger (I used a spoonful of ginger paste instead)

2 tbsps of chopped fresh basil leaves

2 tbsps of freshly chopped cilantro

1 green onion, chopped

Instructions

Peel and devein the shrimp. Place in a bowl and add in 1 tbsp of the oil, kosher salt and red chili flakes. Toss and let marinate for about 10 minutes.

Heat a large skillet over medium high heat. Add in 1 tbsp of oil.  Add in the onion and peppers and cook until the onion softens. Transfer to a bowl.

Add in 1 tbsp of oil to the pan and cook the shrimp about 2 minutes per side. Work in batches. Transfer to a plate. 

In a separate bowl, mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar, and ginger. Stir to mix.

Add the cooked onions and peppers back in to the skillet and pour the coconut milk mixture in. Bring to a boil then reduce to a simmer. Cook until it thickens up, about 5 minutes or so.

Add the shrimp back in. Mix in the basil and cilantro. Serve over rice or noodles (we used Thai rice noodles.) Garnish with more cilantro, basil and some green onions.