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Shrimp in coconut sauce

Shrimp in coconut sauce

 

Wow, just look at that plate <3

Almost too pretty to eat if I say so myself. But it’s not because it tastes even better than it looks.

But enough with giving myself (too much) credit for making this dish. Let’s talk peanut butter!
Yes, one of my favorite ingredients to cook with. Would you guess it’s used in this dish? Because it is!

And if you’re one of those weirdos (yeah you are!) that doesn’t like peanut butter. Just try it in this dish, I swear it doesn’t taste peanut butter-y but it does give great flavor to this dish. The leftover peanut butter, you can just send it to me!

Shrimp in coconut sauce: Thai Style


Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 person

Ingredients

  • 100 gram shrimp
  • 1 tbsp peanut oil
  • 1 small clove garlic
  • 1/4th onion
  • 1/4th red bell pepper, chopped
  • 1/4th green bell pepper, chopped
  • 70 ml coconutmilk you could use more or less depending on how much sauce you want
  • 1-1.5 tbsp fishsauce a little bit more if you make more sauce
  • touch of salt
  • touch of chilipowder optional
  • 1 tsp peanut butter use natural peanut butter and a fresh jar if possible, it's less solid and easier to mix in
  • 1 tsp lime juice
  • 1 tsp brown sugar
  • 1 small hand of chopped basil
  • 1 or 0.5 chili optional
  • 70 gram thai rice

Instructions

  1. Boil the rice according to the package

  2. Start by deveining and peeling the shrimp. I leave the tail on for presentation purposes and it's also the "Thai style" to do it. 

  3. Now make your coconut sauce. Mix the coconut milk, brown sugar, fish sauce, lime juice and peanut butter. Then set aside. Meanwhile heat your wok with the peanut oil

  4. Fry the shrimp along with the garlic and onion in the wok with the salt and the chili powder. Don't put on too much salt because you'll be using fish sauce later on! Remove the shrimp when done

  5. Now it's time to put your coconut sauce in the pan. Let it boil and simmer for 3-5 minutes until it's about 60-70% of the size. Add the bell pepper about half way through

  6. Add the shrimp back in and quickly stir to cover

  7. Remove everything and put the shrimp with the sauce on a plate. Serve with rice and top with the chopped basil

Macro’s:

 

  • 480 kcal
  • 69 grams of carbs
  • 12 grams of fat
  • 35 grams of protein

Enjoy and if you post it to Instagram don’t forget to tag me and use the hashtag #foodandstuffwithkjell and/or tag me!


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