Coconut Milk Seafood Recipes at Charolette Collins blog

Coconut Milk Seafood Recipes. Over medium heat, add the remaining tablespoon of oil to the pan, along with the garlic and ginger. Add the onion and peppers and cook until softened, about 5 minutes. In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Heat oil and butter in a large skillet over high. Stir in the brown sugar. Finely chop the onion and chop the cilantro. Transfer the peppers and onion. Add tomatoes, coconut milk and 1/2 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce. Stir the drained, diced tomatoes into the onion. Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute. Then add the onion and pepper, and fry for 2 minutes. Add the shrimp and mix to coat well. Add the tomatoes and coconut milk. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through. Place shrimp in a single layer.

Lulu B's Kitchen SHRIMP IN COCONUT MILK With a Thai Twist
from lulubkitchen.blogspot.com

Then add the onion and pepper, and fry for 2 minutes. Add the shrimp and mix to coat well. Transfer the peppers and onion. Heat oil and butter in a large skillet over high. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through. Stir the drained, diced tomatoes into the onion. Over medium heat, add the remaining tablespoon of oil to the pan, along with the garlic and ginger. Fry for 30 seconds, until fragrant. Stir in the brown sugar. Finely chop the onion and chop the cilantro.

Lulu B's Kitchen SHRIMP IN COCONUT MILK With a Thai Twist

Coconut Milk Seafood Recipes Add the onion and peppers and cook until softened, about 5 minutes. Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through. Fry for 30 seconds, until fragrant. Stir the drained, diced tomatoes into the onion. Add the tomatoes and coconut milk. Over medium heat, add the remaining tablespoon of oil to the pan, along with the garlic and ginger. Add the shrimp and mix to coat well. Then add the onion and pepper, and fry for 2 minutes. Add tomatoes, coconut milk and 1/2 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce. Place shrimp in a single layer. Finely chop the onion and chop the cilantro. Add the onion and peppers and cook until softened, about 5 minutes. Heat oil and butter in a large skillet over high. In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Transfer the peppers and onion.

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