Ingredients
- 1 tablespoon canola oil
- 1 teaspoon chopped garlic
- 1 cup light coconut milk
- 1/4 cup low-sodium chicken broth
- 1/4 teaspoon red pepper flakes
- 2 teaspoons low-sodium soy sauce
- 1/4 cup heavy cream
- 1 pound medium shrimp, cooked
- 2 tablespoons fresh cilantro leaves, for garnish
Directions
Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.
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By kathleendipietr...
Sterling, MA
on December 31, 2012
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This recipe tastes like a recipe that should take a lot more time and that should use a lot more ingredients. I have made this almost every year (on New Years Eve, along with Sandra's Thai Mussels and Jasmine rice (boxed. A tip that I have learned over the years that DOES make a good difference is to make it early in the day so it has a chance for all the flavors to blend. Enjoy! 8-
By cole92
Pensacola, FL
on October 24, 2011
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I'm so surprised by the negative reviews. Despite that, I decided to give it a try. My husband and I loved it! I found it a little bitter initially, but after improvising and adding some shredded coconut and mixing in some jasmine rice, it was perfect. I've also tried adding red curry to it, and it's come out great.
By cyndiflowers927...
Bonita Springs, FL
on August 29, 2011
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I added stir fry pepper mixture I found in frozen food section and anf Thai sweet chile sauce
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