Coconut Thai Shrimp

by Anna on January 18, 2011

in Seafood,Shelfish,World Food

Have I told you about my love affair with Thai food? Yes…. I have one. I could live on Thai food alone, and never get tired. Because I absolutely adore those flavors. My hubby told me various tales about his trips to Thailand, he said he had the most amazing delicious food just being cooked in the middle of the street. I’m dying to go there and try to learn as much as I can about their food.

I love the combination of spicy chilies and sweet coconut milk and the fragrant Thai basil. So from time to time I try to recreate the taste, the best Thai food I ever had was in a little but extremely cool restaurant in Sydney Australia called Stir Crazy. It was kind of a neighborhood place very close to the place I used to live in. I loved to go there and see them cooking their dishes, and the place had this amazing aroma of basil that was intoxicating.

Ah! I miss that place a lot; it was a BYO restaurant so people were all outside holding a bottle of wine waiting for a table. Sometimes we would almost finish our bottle outside while waiting, but it was totally worth it. So this dish I made, was something I always had there and I tried to do as best as I could to recreate the flavor. My hubby told me it was as good as theirs but I’m a bit suspicious of his opinion. For my Thai dessert click here.

Coconut Thai Shrimp


  • 1 pound medium-sized prawns shell on
  • 3 large shallots
  • 2 stalks lemongrass finely minced
  • 2 inches piece ginger minced
  • 3 garlic clove minced
  • 2 tbsp canola oil
  • 2 small Thai chilies thinly sliced
  • 1 red bell pepper sliced
  • 1 cup of sugar snap peas
  • 2 cups coconut milk
  • 1/2 tsp kosher salt
  • 1tablespoon of curry powder
  • 1 small bunch of Thai Basil


First start by mincing everything and setting a side all separated in small little prep bowls. This will make your cooking easier.  Now clean and de-vein the prawns and keep the shells in a separate container. Heat a deep-sided sauté orfry pan over medium heat and add the oil. Add the prawns shells you saved before and slightly sauté it for few minutes to infuse the oil with some extra prawn flavor. Discard the shells and add the shallots, lemongrass, ginger and the curry powder, cook for 3 or 4 minutes or until the shallots are translucent. Add the minced garlic and half of the sliced chilies. Cook a little more. Now add the peppers and snap peas sautéing them but being careful to not overcook the vegetables, add now the prawns and cook them slightly until they became pink. Add the coconut milk and stir well to combine all the flavors. Taste for seasoning, add the rest of the chilies and finish with the basil leaves. Serve with white rice.

{ 37 comments… read them below or add one }

Hyosun Ro February 12, 2011 at 10:30 AM

Beautifully delicious dish! I love Thai food and certainly want to try this one.

Cynthia at Coffee On The Patio February 3, 2011 at 11:18 AM

Yummmm. Always find something great to try Anna. Off to check out your Thai dessert.

Magic of Spice February 2, 2011 at 7:29 PM

There is just no way with this list of ingredients and the looks of this dish that your husband is exaggerating…Amazingly delicious!

blackbookkitchendiaries February 1, 2011 at 4:54 PM

this looks so yummy! i love thai food as well and have been fortunately enough to visit that lovely country. thanks for sharing this dish and have a great week ahead.

Mama Kelly aka Jia January 31, 2011 at 6:25 PM

I have learned to truly love Thai food in the past month I’ve been playing with a cookbook I got for the holidays. Your dish looks as delicious as it is beautiful.

Tamy January 28, 2011 at 6:29 PM

Tbm sou apaixonada por esse prato!!! Lembra da dica que você me deu para comprar itens que ficassem bons nas fotos? Eu como aluno muito aplicada, fui lá e comprei esses pratinhos… Beijok

Tamy January 28, 2011 at 9:03 AM

Oi Anna, poxa, nem vai poder me visitar… se der eu passo por aí então!!! Todos estão indo para Miami pq a passagem está muuuuuuuuito barata!
Mandei um e-mail para você!!! Depois vc olha… Beijos

Coley Cole January 27, 2011 at 1:28 PM

Oooooooooh, that meal looks soooooooo delicious! Wow!

Lori January 27, 2011 at 5:53 AM

Your having an affair with Thai food?! I thought that was just me! 🙂 I completely agree, I can eat it day after day. The one thing that keeps me from making it correctly at home is lemongrass and kaffir lime leaf. I can’t find either here, but I’m looking to grow my own lemongrass this summer and I know I can order the kaffir lime online. This dish looks incredible!

Anna January 26, 2011 at 6:39 PM

Ai meu Deus…todas as minhas amigas que vem p/ estates vem p/ Miami….. Minha melhor amiga no Brasil esta vindo no final de janeiro p/ passar um mes. Mas eu estou empacada aqui do outro lado do Pais. Suspiro*

Tamy January 26, 2011 at 3:11 PM

Aninha, acho que vou a Miami esse ano!!! Vc bem que poderia me encontrar lá hein??? Seria TUDO de bom nessa vida se a gente se conhecesse!!! Beijok

sweetlife January 25, 2011 at 8:12 PM

beautiful flavors, I love the paring of shrimp with coconut,curry, ginger and chilies..a perfect plate of goodness!!


The Texas Peach January 24, 2011 at 5:03 PM

Looks & sounds delish! I like Thai food also and would love to try this recipe!

emily January 23, 2011 at 4:21 PM

gorgeous pictures…they make me want to make this even though i don’t like shrimp. Maybe I’ll try it with chicken or tofu, since I love coconut curries!

ProChef360 January 22, 2011 at 10:54 AM

I LOVE Thai cuisine.

By the way the shrimps look stunning.

Thanks for sharing.


Adelina January 21, 2011 at 5:01 PM

I looooove thai flavors! Your pics and ingredients look beautiful.

sensiblecooking January 21, 2011 at 2:28 PM

I too love thai food. The combination of flavors are hard to resist. I had a friend from thailand and his tales about the food has always made me want to visit this country. For now I will make coconut and shrimp and be happy.

Juliana January 21, 2011 at 11:02 AM

Anna, this shrimp looks delicious, love the combination of flavors, spicy, sour and the coconut milk…I have some lemongrass in mu frigde…this will be a way to go 🙂

Erica January 21, 2011 at 10:17 AM

We love Thai food here!!! My vegetarian husband loves all the veggie dishes they have and I love the flavors!!!! Yours sounds and looks amazing as usual!

Island Vittles January 20, 2011 at 9:32 PM

This looks delicious! We had some homemade Thai for dinner last night — I love anything with a coconut curry, don’t you? Theresa

Anna January 20, 2011 at 7:19 PM

Thanks Tamy, estou com uma vontade de fazer bolo cremoso de fuba. Ja fui ate o mercadinho Brasileiro p/ comprar fuba. So falta arranjar tempo agora. 🙂

Tamy January 20, 2011 at 6:55 PM

Anna querida, vc viu que sua receita de “arroz doce” está no Today’s Top 9 do FoodBuzz???!!! Parabéns!!! Beijok

Anna January 20, 2011 at 3:00 PM

Hey Denise, looking forward to that….it would be great get tipsy with you. 🙂

A Little Yumminess January 20, 2011 at 9:21 AM

I like the addition of vegetables….I don’t add vegetables to mine but I am going to start. Looks so beautiful as always!! Do try out Thai Town in LA – you’ll love it!

5 Star Foodie January 20, 2011 at 6:51 AM

This look terrific, amazing Thai flavors, and an excellent meal!

Sommer@ASpicyPerspective January 20, 2011 at 6:37 AM

Hey Anna, I’ve been to Thailand too and LOVE the food. But my true love is Vietnamese food! I have dreams about it weekly!

This looks incredible! I love how Thai food is light AND rich!

denise @ quickies on the dinner table January 19, 2011 at 5:50 PM

Darling – your husband must be telling the truth because your coconut shrimp dish looks to die for and sounds perfect!!!! Love the pics – beautiful as always.

Stir Crazy sounds like my kinda place! If I were to go there with you for dinner, we’d EACH have a bottle of wine in hand and be tipsy by the time we got our table 😀

Hyosun Ro January 19, 2011 at 5:35 PM

Oooh! That looks so tasty. I am definitely saving the recipe!

torviewtoronto January 19, 2011 at 4:00 PM

delicious we make similar without the basil
looks fabulous

Jennifer- Adventuresome Kitchen January 19, 2011 at 1:27 PM

who needs an excuse for Thai food?? I really need to start keeping shrimp in the freezer. This looks SO delicious, and I’m like you- I could go for Thai pretty much anytime! Great job recreating a favorite!

RavieNomNoms January 19, 2011 at 8:20 AM

WOWZA, that looks so greeeeaaat! Yummy!

Kate @ January 18, 2011 at 7:58 PM

Oh that dish sounds amazing! All those delicious spices – wow I can only imagine the taste of that shrimp…yum!
I also am a fan of Thai food, I just don’t get to have it as often as I’d like to.

Anna January 18, 2011 at 7:01 PM

Tammy, Yummmm, Pasta negra nao e aquela feita com tinta de calamary? Hummmm que tal calamary Alfredo ou camarao Alfredo. Ou com frutos do mar. 🙂

daksha chopra January 18, 2011 at 7:00 PM

hi your dish is just yum…….yum…..yum……… i am vegi and i love thaifood every 3rd or 4th day i’m eat thai dishes(vegi). but your dish is just mouthwatering i feel hear some thai herbs aroma:)))))))) your blog background is really nice i like it thanks for sharing this dish and enjoy!

Medeja January 18, 2011 at 6:32 PM

Looks very delicious 🙂 I’m planning someday to try Thai recipes, so Im saving this one 🙂

tamy January 18, 2011 at 6:19 PM

Oi amore, adorei essa receita… estou doida para preparar uma massa negra que minha prima enviou da Espanha pra mim (demorou uns meses para chegar!) com camarões e acho que esse é o ideal. O que você acha? Tem alguma sugestão???


Cakewhiz January 18, 2011 at 5:29 PM

Your presentation is lovely and this sounds like a very flavorsome dish.

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