THAI CURRY WITH SHRIMP & COCONUT

Thai Curry with Shrimp & Coconut image

Thai and Vietnamese restaurants serve curried shrimp. I enjoy it so much that I decided to try my hand at making it at home. What a success! Everyone who tried my version asks for the recipe. -Ninette Holbrook, Orlando, Florida

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

3/4 cup coconut milk
3/4 cup cream of coconut
1/4 cup creamy peanut butter
2 tablespoons red curry paste
1-1/2 teaspoons garlic salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 medium onion, cut into 1/2-in. pieces
1 medium sweet red pepper, cut into 1/2-in. pieces
3 garlic cloves, thinly sliced
1 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
3/4 cup salted peanuts
1/3 cup sweetened shredded coconut, toasted

Steps:

In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink., Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.

Nutrition Facts : Calories 731 calories, Fat 49g fat (21g saturated fat), Cholesterol 138mg cholesterol, Sodium 1399mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 6g fiber), Protein 32g protein.