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Shrimp Braised in Coconut Milk
Posted on 9/15/13 at 4:12 am
Posted on 9/15/13 at 4:12 am
Made this for the game. Very good. Recipe is below. I made a few changes. I put some whole Thai basil in before simmering the sauce. I squeezed a bit of lime juice over the entire dish. I used white pepper rather than black, a generous amount to some, probably.
It was a good, easy different dish. I'll make it again.
Recipe
8
Posted on 9/15/13 at 7:42 am to Gris Gris
Be still my heart! Shrimp and coconut milk, two of my favorite things.
I look forward to trying this, Gris. Looks wonderful.
I look forward to trying this, Gris. Looks wonderful.
Posted on 9/15/13 at 9:35 am to Gris Gris
Is that your Photograph? Worthy of a Magazine Cover.
This post was edited on 9/15/13 at 9:56 am
Posted on 9/15/13 at 10:30 am to Gris Gris
Oh I could frick that up with the quickness
Posted on 9/15/13 at 1:20 pm to Gris Gris
Pretty presentation. We eat first with our eyes.
Sounds good. I will try it.
Would you change anything?
Sounds good. I will try it.
Would you change anything?
Posted on 9/15/13 at 1:22 pm to Gris Gris
Hrm, a shrimp curry pretty much right?
Posted on 9/15/13 at 2:31 pm to Blind Boy Grunt
BBG, yes, it's my photo. 
MD, I think it needs a little flavor punch. That's why I added some of the Thai basil stems during the simmer. I could tell from the recipe that I'd probably like that addition and basil is a Thai ingredient. It needed the cilantro garnish and I was generous with that which worked. You could put a Thai type chili whole, in while it simmers. Just depends on how spicy you want it. It's not terribly spicy, but more on the smooth mild side. I think you could add whatever flavors you might enjoy. On the other hand, I wouldn't overpower it. A few other flavors that I might try would be maybe simmering some lemongrass or Kaffir lime leaves in the sauce for a change up. I will add some chopped Thai or sweet basil to the garnishes next time because I like those flavors. Like I said, I used a good deal of white pepper which gave it a punch, but a mild punch that didn't overpower the delicate flavor I wanted to keep.
I think you could try light coconut milk, as well, if you want to lower the cal count. I used the regular.
I enjoyed it very much. I have some sauce and raw shrimp left. Will probably have it again tonight. I want to see how the sauce tastes after it's been in the fridge for a bit. Might be a good make ahead dish. Just warm it up and add the shrimp, make some rice and serve. Those types of good dishes come in handy.
MD, I think it needs a little flavor punch. That's why I added some of the Thai basil stems during the simmer. I could tell from the recipe that I'd probably like that addition and basil is a Thai ingredient. It needed the cilantro garnish and I was generous with that which worked. You could put a Thai type chili whole, in while it simmers. Just depends on how spicy you want it. It's not terribly spicy, but more on the smooth mild side. I think you could add whatever flavors you might enjoy. On the other hand, I wouldn't overpower it. A few other flavors that I might try would be maybe simmering some lemongrass or Kaffir lime leaves in the sauce for a change up. I will add some chopped Thai or sweet basil to the garnishes next time because I like those flavors. Like I said, I used a good deal of white pepper which gave it a punch, but a mild punch that didn't overpower the delicate flavor I wanted to keep.
I think you could try light coconut milk, as well, if you want to lower the cal count. I used the regular.
I enjoyed it very much. I have some sauce and raw shrimp left. Will probably have it again tonight. I want to see how the sauce tastes after it's been in the fridge for a bit. Might be a good make ahead dish. Just warm it up and add the shrimp, make some rice and serve. Those types of good dishes come in handy.
Posted on 9/15/13 at 2:41 pm to Gris Gris
Coconut milk rules! I use it instead of cream, and I buy them at the Asian marts in the portion sized 5.6 oz cans for under a buck. Grocery stores are beginning to carry coconut milk in larger cans, but they're almost three bucks and generally too large for any recipe.
I love to use it with smothered chicken.
The lil' coconut milk cans are about the size of small tomato paste cans.
I love to use it with smothered chicken.
The lil' coconut milk cans are about the size of small tomato paste cans.
This post was edited on 9/16/13 at 12:08 am
Posted on 9/15/13 at 2:57 pm to Degas
Maybe we should have a coconut milk thread. I haven't used a lot of it. Darla might use it a lot. "Dishes You Make with Coconut Milk". Sounds good.
Sorry for the large picture. I used photobucket instead of Shutterfly to post it from my phone. I don't know how to make those normal sized. Shutterfly doesn't post from the phone, but the pics come out normally sized from the computer with no adjustments needed.
Sorry for the large picture. I used photobucket instead of Shutterfly to post it from my phone. I don't know how to make those normal sized. Shutterfly doesn't post from the phone, but the pics come out normally sized from the computer with no adjustments needed.
Posted on 9/15/13 at 8:51 pm to Degas
Tasted the sauce today. It will definitely work with the sauce made ahead.
Posted on 9/16/13 at 7:02 pm to Gris Gris
Bump for Englishman.
Posted on 9/16/13 at 7:04 pm to Gris Gris
Looks good. Dumb question, does the sauce taste like coconut ?
Posted on 9/16/13 at 7:07 pm to TigerWise
quote:
Dumb question, does the sauce taste like coconut ?
Not at all to me.
Posted on 9/16/13 at 7:11 pm to Gris Gris
It looks awesome and I want to eat it. I just hate coconut. I'll give it a try.
Posted on 9/16/13 at 7:14 pm to TigerWise
I love coconut, but I don't find that the milk tastes like it.
Posted on 9/16/13 at 7:36 pm to Gris Gris
I love coconut milk!
And I love how your plate looks perfectly color coordinated with the ingredients.
And I love how your plate looks perfectly color coordinated with the ingredients.
Posted on 9/16/13 at 7:40 pm to Gris Gris
Looks great, GG
Posted on 9/16/13 at 8:15 pm to Darla Hood
quote:
And I love how your plate looks perfectly color coordinated with the ingredients.
That was an accident! I'd consumed gin so maybe I'm more artistic on the hooch than not!
Thanks JL.
Posted on 9/16/13 at 8:18 pm to John McClane
quote:
Looks great, GG
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