Shrimp in Thai Coconut Sauce

This recipe is another one adapted from a Best of Bridge recipe.  This is the first time I tried this recipe, so I made pretty much as directed, with a few exceptions.  I upped the amount of cilantro, and decreased the amount of coconut and increased the amount of garlic and shrimp.  These are supposed to be an appetizer, but I think they work well as a main course over some basmati makes alot of sauce so I upped the shrimp count from 30 to 40 or so, and there was still plenty of sauce to go around.  Also, if you enjoy a little spice, I would increase the amount of curry paste that you use, it was very mild (I like a little spicier), although if you are serving to kids or adults that don’t like spicy foods, leave the curry paste amount as is.  To toast your coconut just put in a dry pan over the heat (watch it burns really quickly) until lightly toasted and starting to brown.  I am posting the recipe the way I made it.

Alex, Andrew and I loved these (I can’t believe how many shrimp little Andrew ate) – as for my other two boys, I still can’t convince them to try shrimp…they don’t know what they are missing.

 – 1 1/2 tsp canola or olive oil
 – 3 cloves garlic, minced
 – 1tbsp minced gingerroot
 – 1-3 tsp Thai Red Curry Paste (1 for mild – more for spicy)
 – 2 cups Coconut Milk (you can use the reduced fat type)
 – 1 cup chicken broth
 – 2 tsp packed brown sugar
 – 1 tsp cornstarch
 – 1 tbsp freshly squeezed lime juice
 – 2 tsp soy sauce
 – 30-40 (I used 40) large, peeled and deveined (uncooked) shrimp
 – 2-3 Tbsp chopped fresh cilantro
 – 1/4 cup unsweetened shredded coconut (toasted lightly)

In  a large non-stick skiillet, heat your oil over med/high heat.  Saute your garlic, ginger and curry paste for about 15 seconds (be careful not to burn your garlic).  Whisk in your coconut milk, chicken broth, brown sugar, cornstarch, lime juice and soy sauce and simmer for about 7-10 mins until your sauce has reduced and thickened a bit.  Add your shrimp in and simmer, stirring occasionally for about 3-5 mins until pink and opaque.  Remove from heat transfer to serving dish and sprinkle with cilantro and toasted coconut.


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