Shrimp In Thai Coconut Sauce

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.

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