Quick Thai Spicy Coconut Shrimp 

We’ve made this dish several times this year. It’s a New York Times recipe. I hope you love it too!

I’ve found you can serve this as a soup with a little rice or as a stew with a lot of rice. To make as a soup use only 1 pound of shrimp. To make a stew, use 2 pounds shrimp and more broccoli. I think using the frozen broccoli flowerettes works well. Just thaw them and add to the pot!

Ingredients

2 tablespoons red curry paste

2-4 tablespoons fish sauce

1/4 cup sambal

1/4 cup sweet chili sauce

2 pounds medium raw, deveined, shelled shrimp. Remove tails too!

3 tablespoons light sesame oil

1 cup scallions

2 cups steamed fresh or thawed frozen broccoli pieces

2 tablespoons soy sauce

1-14 ounce can coconut milk

1 bunch cilantro, chopped coursely

Rice for serving

Directions

1. In a medium bowl combine curry paste, fish sauce, sambal olek and sweet chili sauce. Add shrimp and mix together.
2. Heat a medium saucepan over medium heat. Add sesame oil. After it is hot add shrimp mixture. Heat and cook 1 minute. Don’t cook shrimp through yet.
3. Add scallions and broccoli. Heat through
4. Add soy sauce and coconut milk. Heat through and bring to a simmer. Stir and simmer 1 minute or until shrimp is just cooked and not overdone.
5. Add cilantro to the saucepan and/or at the table and serve with rice.

Voila!