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 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
By shaychay
georgia
on March 18, 2011
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This recipe was a hit at my house! I added extra red pepper flake for more heat was great over jasmine rice my 18 year old son went back for seconds, don't know why other reviewers had a gray sauce? Sounds like you may have done something wrong,if you used canned coconut milk maybe you should shake it up a little before using as it seperates in the can. I did add a little bit of flour and water mixture as a thickner was awsome we will make this dish again.
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