A scrumptious fast and easy dish that’s colorful for the eyes, an experience with flavors for the mouth and .. well good for the soul I believe. All in one pot of these Thai shrimps with coconut sauce & a hint of lemon grass to give it this irresistible Thai flavor.
Since the start of this new year, I’ve been working on having a healthier food choices. This was not because it’s “the trend of this time”, nor because I want to lose weight or get fit. I thought of this because recently, I noticed that with selecting better food choices, I have a better digestion and feel good during the day and night. Seriously!!It affects my energy, efficiency and even my mood throughout the day. Trust me when I tell you that the quality of food affects all of this. Four years ago, I had known that I was lactose intolerant due to some digestion discomfort, and after running some tests I switched to lactose free options through which I have seen a huge impact on my daily life and how I function. Seeing the results encouraged me to listen to what’s my body is trying to tell me.
Long time ago I started listening to audio books on my way to work – it makes me tolerate morning and evening traffic better. I’ve just finished listening to a book called “Are you fully charged?” by Tom Rath, one of the things in that book that caught my ears made me stop for a bit and think. He said that you should use short-term thinking for better health, in other words, most people won’t stop doing something because it might kill them on the long run. What happens in the short run is what really matters to them and affects them.
“It will not do little good for people till it may change in daily behaviour. There are two ideas given by Tom to help you get better health. Making the connection between better decisions and daily energy levels benefit far more to change behavior than all prior threats about longer term health consequences.” – from the book ‘Are you fully charged?’ by Tom Rath
So after telling you a little bit more about this decision I took, which will probably include some “bad” food choices in the future, let’s get back to my best friend over here – a bowl of silky creamy absolutely divine shrimps with some assortment of three bell pepper colors, with lots and lots of this spicy coconut milk sauce.
If you know me well then you know that Thai cuisine is one of my all-time favorites. You might think “hey! All food is your all-time favorite” but just hear me here a little bit. I love the ingredients used in Thai cuisine, which I used in this recipe. The symphony of flavors that usually ends with the creaminess of coconut milk that just makes you say “mmm.. I want more”. The aroma while it’s cooking announces the boldness of flavor, it gives you a sneak peak of what’s coming before you eat and I love the state you are left with after finishing a dish. I just love the whole experience! And oh, don’t even get me started on the colors in a Thai dish.
The key ingredients in this recipe are:
- Coconut milk; because simply it wouldn’t be Thai shrimps in coconut sauce without coconut milk right?
- Lemongrass; an ancient Southeast Asian herb, used especially in Thai cuisine. Looks like fat spring onions. The taste and fragrance is lemony with a bit of sweetness.
- Red chili flakes. The reason behind my smile when I eat and the element behind the spiciness of this dish. I wouldn’t advice you to eliminate it if you don’y like spicy food, just reduce the amount used. Trust me in this!
This recipe makes a wonderful dinner or even lunch and they make a great leftover meal. It might look that it needs a lot of ingredients but it’s not AND you can make it in no time AND in one pot. How cool is that? Because these days ‘quick’ and ‘heavenly delicious’ are hard to meet together.
You can serve these delicious Thai shrimps in coconut sauce over jasmine rice, noodles or cauliflower rice to soak up the flavorful coconut sauce.
Tried this recipe? Let me know in the comments below or take a picture and tag it #dateswithlara on instagram! I’d love to see how yours turned out. Cheers my food lovers!
One Pot Thai Shrimps With Coconut SaucePrint Recipe
- 1 KG Jumbo shrimps, tail on
- 4 Tbsp coconut oil, divided (or any cooking oil)
- 3 garlic cloves, minced
- 3/4 tsp salt
- 1/2 red chili flakes (add more for more spiciness)
- 1 large onion, diced
- 2 Orange bell peppers, sliced
- 2 Red bell peppers, sliced
- 2 Yellow bell peppers, sliced
- 1 1/2 cups unsweetened coconut milk
- 6-8 Tbsp fish sauce (to taste)
- 4 Tbsp peanut butter
- 1 Tbsp dried lemon grass (= 1 fresh lemon grass stalk)
- 1 large lime / lemon, juiced
- 2 Tbsp brown sugar
- 6 Tbsp fresh ginger, grated (= 4 tsp ground ginger)
- 4 Tbsp fresh basil leaves, chopped (= 4 tsp dried basil)
- 4 Tbsp cilantro, chopped
- 1 spring onion, chopped
- 1 red jalapeño pepper, sliced (optional for extra heat)
Divine and wash shrimps. In a bowl, combine 1 tbsp of coconut oil, garlic cloves, salt, red chili flakes and shrimps. Let it set aside to marinate for 10-15 mins. In a large skillet, over medium high heat, add 1 Tbsp of oil then add the onions and peppers. Cook for about 5 mins or until they soften then set them aside in a bowl.
Add 1 Tbsp of oil to the skillet, and saute the shrimps on both sides, in batches without crowding the skillet.
In a bowl, whisk together the coconut milk, fish sauce, peanut butter, dried lemon grass, lemon juice, brown sugar and ginger. Whisk until well combined.
Return cooked peppers and onions to the skillet and pour the coconut milk mixture over it. Bring to a boil then reduce heat and let it simmer for 5 mins o until the mixture reduces by half. Add the shrimps to the skillet along with the basil leaves and cilantro. Serve hot over jasmine rice, noodles or cauliflower rice and garnish with spring onions, slices red jalapeños and wedge of a lemon. Don't forget to fish out the lemon grass before serving.