A delicious shrimp dish that's special enough for company.
10m
PREP TIME
20m
COOK TIME
11
INGREDIENTS
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Spicy Thai Chili Sauce
- 1 cup Thai Soup Stock or chicken broth
- 2 medium tomatoes, chopped
- 2 kaffir lime leaves , (optional)
- 1 teaspoon fresh lemon juice
- 1 teaspoon brown sugar
- 2/3 cup (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
- Thai Kitchen® Gluten Free Premium Fish Sauce, to taste
- Chopped green onions, (optional)
- Jasmine rice, (optional)
INSTRUCTIONS
- 1 TOSS shrimp and chili sauce in medium bowl. Refrigerate 30 minutes.
- 2 BRING stock to boil in large skillet or wok on high heat. Add tomatoes, kaffir lime leaves, lemon juice and sugar. Reduce heat to low; simmer 8 to 10 minutes or until most of the liquid has evaporated. Stir in coconut milk; simmer 4 minutes. Add shrimp; cook 2 minutes or until shrimp turn pink. Season to taste with additional lemon juice or sugar. Or, add fish sauce to balance flavors. Remove kaffir lime leaves before serving.
- 3 GARNISH with green onions, if desired. Serve with cooked jasmine rice, if desired.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
