Shrimp In Thai Coconut Sauce Recipe

Food is all about discovering the soil and flavours of a country. It is not good to stay confined to what you know. Branching out and experimenting with new dishes and flavours helps to inspire your guest and makes you an all rounded cook. This is why we bring to you, this inspired Thai coconut shrimp recipe.

Shrimp in Thai Coconut Sauce 

Thai cuisines are not based on simple flavours. Their dishes are about complexity; they like mixing a lot of flavours and ingredients so you get an array of different taste with each bite. Whilst these ingredients are perfect for this recipe, you can add your own alternative to spice things up. For example, Bell peppers can be used to add extra colour and flavour o the paste.

Shrimp In Thai Coconut Sauce Recipe

Thai food was traditionally eaten with the hand while seated on mats or carpets on the floor or coffee table in an upper-middle-class family, customs still found in the more traditional households. Why not give it a try and enjoy the traditional experience.

If you liked this seafood recipe check out our Easy seafood Paella recipe, it is to die for. However, if you are not in the mood to make it yourself, get in touch with our private chefs who will be happy to whip you up a treat.

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Shrimp In Thai Coconut Sauce Recipe
personal creative recipe created by the writer
  1. Grind and blend the red chilies, onions, galangal, and lemongrass into a fine paste. Add a little bit of water to help break down the galangal and completely crush the spices into a fine paste.
  2. Using a hot wok, add the paste and stir continuously. Keep the heat low to allow the spices to mix well together and to bring out their flavours. Most importantly, sprinkle a little bit of water so the paste does not burn. Allow the mixture to cook for further 2-3 minutes.
  3. Add turmeric powder and 1 and a half cup of water to the paste. Stir the mixture until it begins to boil. Follow this by lowering the heat and allowing the mix to simmer for another 3-4 minutes. In a separate skillet, add a dash of olive oil until its hot. Add garlic and cook for another 1 to 2 minutes until its soft but not brown. Add your shrimp and Sautee for about 2 minutes until the shrimp are bright pink and opaque.
  4. Stir in coconut milk into the paste and also add the slightly cooked prawns to the paste and simmer. Make sure to stir occasionally for 2-3 minutes.
  5. Add Basil leaves, fish sauce, and lemon juice. Mix these well into the paste and simmer for a minute. Add salt to the taste and mix well.
  6. Finally, serve hot garnished with spring onion greens
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