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Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce for bell peppers and sautéed shrimp for an easy dinner any night of the week.
Ingredients
- 1 pound jumbo shrimp, shell and tail on
- 4 tablespoons vegetable oil, divided
- 2 gloves garlic, minced or pressed
- ¼ teaspoon kosher salt
- ¼ teaspoon red chili flakes
- ½ onion, peeled and sliced
- ½ red bell pepper, seeded and sliced
- ½ orange bell pepper, seeded and sliced
- ½ yellow bell pepper, seeded and sliced
- 1 cup coconut milk
- 4-6 tablespoons high quality fish sauce (start with 4 tablespoons and add more to taste)
- 2 tablespoons peanut butter
- 2 tablespoons lime juice (about ½ large lime, juiced)
- 1 tablespoon brown sugar
- 2 teaspoons ground ginger
- 2 tablespoons basil leaves, chopped
- 2 tablespoons cilantro, chopped
- 1 green onion, chopped
- Red jalapeno pepper, thinly sliced (optional)
Instructions
Please visit foodiecrush.com for full instructions.
