Recipe by Midnightfall
This is wonderfully tasty and quick, easy-to-make recipe. It is a great treat with steamed white rice. Try :)
Top Review by 07lane
I Really liked this recipe as is but it really reminded me of tom yum (Thai soup) so I changed it a bit. Basically I just halved the onion & tomato & used 2 garlic cloves (the traditional Thai doesn't use garlic, but I love garlic & the end product is good). I added 4- 50 cent sized pieces of fresh ginger, 1 "stick" of lemon grass, 1/2 of a lime (just the juice), 4 kaffir lime leaves, 6 small mushrooms (quartered). I used yellow bell pepper for the color & just plain white sugar instead of brown. I used 1 fresh medium sized red chile pepper chopped. I follow the directions as written and add the ginger, lemon grass, lime juice, lime leaves, mushrooms & sugar when I add the coconut milk. It turns out great! I make it at least once a week & serve with steamed white rice...Aroy mak mak (Thai for very delicious).
- 1 lb shrimp
- oil, one cooking spoon
- 1 onions, finely chopped or 1⁄2 large onion
- 3 garlic cloves, finely chopped
- 1 tomatoes, finely chopped
- 1 bell pepper, sliced
- 1 (13 1/2 ounce) can coconut milk
- 1 teaspoon salt
- 1⁄3 teaspoon cumin
- 1⁄2 teaspoon red chile
- 2 teaspoons brown sugar
Directions See How It's Made
- Heat oil.
- Add the onion and garlic.
- When onions soften up, add shrimps, salt, cumin and red chilli and stir for 2-3 minutes.
- Once the shrimp become pinkish and curled up, add the coconut milk (whisk with spoon lightly), capsicum, tomato, and heat on high heat.
- Once the mixture comes to a boil, reduce heat to medium and let simmer for 5 minutes.