• Prep 15 min
  • Cook 15 min
  • Makes 4

Ingredients

  • 1 lb of shrimp
  • 3 tablespoons of oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of fresno chili
  • 1 tablespoon of paprika
  • 3/4 cup of stock
  • 1/4 cup of coconut milk
  • 1.5 tablespoons of sugar
  • 1 tablespoon of fish sauce
  • 1/2 tablespoon of corn starch
  • 1/2 tablespoon of water
  • 2 tablespoons of chopped cilantro
  • Salt and black pepper, for seasoning the shrimp (not in the original notebook, both are named in step 1 but neither is in his list)

Method

  1. Season shrimp with salt and pepper
  2. Cook shrimp for 4 minutes
  3. Remove shrimp
  4. Fry garlic, chili and paprika
  5. Add stock, coconut milk, sugar, fish sauce and bring to simmer
  6. Add corn starch slurry
  7. Add shrimp and cilantro

How much coconut milk should go in?

The sauce runs 3/4 cup of stock to 1/4 cup of coconut milk. For a richer sauce, flip the two round.

With 3/4 cup of coconut milk the sauce thickens on its own and the corn starch slurry becomes optional.

What do you serve it with?

Rice. The sauce is built to be soaked up.

Pull the shrimp early. A pound cooks through in two to three minutes, so give them a minute or two a side and let the return trip finish them.

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