Thai Coconut Shrimp with sweet peas

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Today my daughter, Yanah, started volleyball practice which means my day has been shortened by 3 hours.  Dinner must be quick, simple, and flavorful.  I decided to make Thai coconut shrimp with sweet peas which I served with Jasmine rice, fried plantains, and avocado

Sunday meal, Thai Coconut Shrimp with Sweet Peas

Thai Coconut Shrimp With Sweet Peas

Thai coconut shrimp sauce with sweet peas

Ingredients

1 cup of frozen sweet peas

2 Tbs canola oil

¼ cup minced shallots (I used white onions)

2 Tbs minced ginger

1 Tbs minced garlic

2 Tbs granulated sugar

1 cup unsweetened coconut milk

½ cup fish stock

¼ cup soy sauce

1 lb large shrimp, peeled and deveined

½ cup minced scallions

Chopped cilantro

Lime juice

Procedure

In a pan, heat the oil, add shallots, ginger, garlic, and sweet peas.  Cook for 2 to  3 minutes.

Peas, onions, and garlic
Coconut milk, stock, soy sauce

 

Add sugar, fish stock, soy sauce, and coconut milk and bring to a boil.  Reduce heat and add shrimp.  Cover and simmer for 5 minutes.

Remove lid, add scallions, chopped cilantro, and drizzle with lime juice

If you don’t eat shrimp, you can replace it with chicken fillets or fish

46 COMMENTS

  1. This looks super delicious and super simple too!! I can’t wait to try this. My son loves shrimps and prawns, he will be very happy to have rhianaftef a day at school.

    Cherie

    • The first meet, I always stay with her, next Sunday, I will not. That’s why the quick and easy meal was the solution yesterday, Angela.

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