Coconut Shrimp Southeast Asian (Print Version)
# Ingredients:
01 -
3-inch piece of fresh ginger.
02 -
3 medium zucchini, cut into chunks.
03 -
1 shallot.
04 -
3-inch piece of fresh turmeric.
05 -
8 ounces of French green beans, split into halves.
06 -
14 ounces of coconut milk, full-fat.
07 -
3 stalks of lemongrass.
08 -
1 tablespoon of brown sugar.
09 -
4 garlic cloves.
10 -
2 makrut lime leaves, optional.
11 -
2 1/2 cups of stock—fish, chicken, or veggie.
12 -
1 tablespoon of fish sauce.
13 -
1 1/2 cups of cherry tomatoes, split in half.
14 -
2 pounds of shrimp, cleaned and peeled.
15 -
Cooked rice on the side for eating.
16 -
Lime wedges for squeezing over.
17 -
A small bunch of Thai basil leaves.
# Instructions:
01 -
Chop up lemongrass (tender parts only), ginger, turmeric, shallot, and garlic. Put them in a blender until smooth.
02 -
Scoop out the thicker cream sitting at the top of your undisturbed coconut milk can.
03 -
Heat up the coconut cream and stir in the blended paste for 1-2 minutes. Let the aroma come through.
04 -
Pour in your stock, remaining coconut milk, fish sauce, and sugar. Keep it at a low boil.
05 -
Toss in zucchini chunks and green beans. Let them cook about 8 minutes until just soft enough.
06 -
Add shrimp and tomatoes, stir for 3-4 minutes until shrimp turns pink. Mix in Thai basil leaves and you're ready.
# Notes:
01 -
Make the paste a week ahead and store.
02 -
Lasts 5 days in the fridge.
03 -
Lemongrass can be swapped with citrus zest.