Shrimp in Thai Coconut Broth is a useful recipe to have in your back pocket because it’s so quick– it only takes 15 minutes to prepare. As a matter of fact, the rice will take longer to cook than putting this whole dish together. If you utilize one of my favorite hacks, Trader Joe’s Frozen Rice Medley the rice will cook in 3 minutes! It is a combination of red and brown rice with black barley, it has a great chewy texture and would be great with this recipe.
Another plus for the Shrimp in Thai Coconut Broth recipe is its versatility.
Once you master this recipe, the variations are endless. Shrimp and calamari were used here but it would be equally delicious if you use chunks of salmon or other firm fish or pieces of chicken breast but keep in mind that the chicken will take slightly longer to cook through thoroughly.
The options are endless.
The vegetables I used are ones that cook quickly and I have chosen these particular vegetables for different qualities: broccoli soaks up the sauce and the snap peas add great texture and crunch, so keep that in mind when experimenting with other vegetables. You can choose whatever vegetables you like or have on hand. Red peppers, snow peas, thinly sliced carrots and zucchini are all excellent options and spinach or Swiss chard are great additions when tossed in the broth the last 2 minutes of cooking.
Keep in mind that you will need to adjust the cooking time for various vegetables and in certain circumstances you may want to parboil the vegetables (carrots, green beans, sweet potato). Just boil some water in a pan, add sliced or chopped vegetables for 2-3 minutes to cook slightly before adding to the coconut broth. You may want to prep the vegetables ahead of time and have everything ready to add to the coconut broth mix all at once.
Stocking your pantry for easy preparation.
Several ingredients in this recipe are items that I always stock in my pantry for last-minute meals. Thai Kitchen Fish Sauce, is something that will stay fresh if refrigerated for up to 2 years. Sambal Oelek is another item that I keep on hand to spice up a recipe and Thai Coconut Milk is another ingredient that I always, always have in my cupboard. This particular combination of ingredients along with cilantro, mint and basil, will give your recipe a Thai flavor palate and you will be ready for a quick meal anytime!
There are other brands of the ingredients listed above but these are ones that I have used and like.
A delicious Thai inspired coconut shrimp dish.
1/2 pound of raw shrimp
1/4 pound, 4 calamari tubes
1 small onion, thinly sliced
1 jalapeño, sliced into circles
1 large clove of garlic, minced
1–2 teaspoons of chili paste
1 tablespoon of soy sauce
1/2 can of coconut milk
3 dashes of fish sauce (optional)
1/4 cup of vegetable broth or water
1/2 bunch of baby broccoli
1/2 cup sugar snap peas
2 tablespoons of olive oil or peanut oil
1/2 cup chopped cilantro and/or basil
- Heat a large pan, add oil and heat for 1 minute.
- Add sliced onions and sauté for 5 minutes.
- Add jalapeño, garlic and chili paste then stir for 1 minute.
- Pour in the coconut milk and simmer for 2 minutes.
- Add vegetable broth, soy and fish sauce.
- Add broccoli then cover pan to steam.
- Add shrimp and calamari, cover and cook for 3 minutes.
- Add snow peas and continue cooking until shrimp have turned pink.
- Remove from heat and add cilantro, basil and a good squeeze of lime.
- Pour over steamed rice.
Adjust this recipe according to the vegetable and protein of your choice.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Keywords: shrimp, thai food, thai shrimp, coconut soup, coconut broth, thai coconut broth