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Gallery Shrimp In Coconut Curry Credit: Sang An Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 tablespoons oil 1 small onion, finely diced (about 3/4 cup) 1 tablespoon minced garlic (2 small cloves) 2 tablespoons minced ginger (1-inch piece) 1 can (13 1/2 ounces) coconut milk 20 large shrimp (about 1 pound), peeled and deveined, tails intact 1/2 small green chile pepper, such as serrano or jalepeno, thinly sliced into rings, seeds removed Coarse salt and freshly ground pepper, to taste 12 fresh cilantro leaves

Gallery Shrimp In Coconut Curry Credit: Sang An

Recipe Summary Servings: 4

Shrimp In Coconut Curry      Credit: Sang An  

Shrimp In Coconut Curry

Credit: Sang An

Shrimp In Coconut Curry

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons oil 1 small onion, finely diced (about 3/4 cup) 1 tablespoon minced garlic (2 small cloves) 2 tablespoons minced ginger (1-inch piece) 1 can (13 1/2 ounces) coconut milk 20 large shrimp (about 1 pound), peeled and deveined, tails intact 1/2 small green chile pepper, such as serrano or jalepeno, thinly sliced into rings, seeds removed Coarse salt and freshly ground pepper, to taste 12 fresh cilantro leaves

Directions

Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until translucent.

Add coconut milk, and simmer until reduced by half, 3 to 4 minutes. Add shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves.

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All Reviews for Shrimp In Coconut Curry

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp In Coconut Curry

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest