Asian > Thai

Ebi Chili with Coconut Milk Recipe

Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- 1 can of coconut milk
- 1 can of diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped red and green bell peppers to the skillet and sauté for another 2-3 minutes.
4. Add the ground cumin, ground coriander, paprika, and chili powder to the skillet and stir to combine.
5. Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes until the shrimp turn pink.
6. Pour in the can of coconut milk and can of diced tomatoes to the skillet and stir to combine.
7. Bring the mixture to a simmer and let it cook for 10-15 minutes until the sauce thickens.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Carbohydrates per serving: 10g
Protein per serving: 25g

Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Red and green bell peppers can be substituted with any color bell pepper.
- Diced tomatoes can be substituted with fresh tomatoes.

Variations:
- Add sliced mushrooms to the skillet for an extra earthy flavor.
- Add a tablespoon of honey to the skillet for a touch of sweetness.
- Add a teaspoon of curry powder to the skillet for a more complex flavor.

Tips and tricks:
- Make sure to devein the shrimp before cooking to remove any grit or sand.
- Use a wooden spoon or spatula to stir the ingredients to prevent the shrimp from breaking apart.
- Adjust the spices to your liking for a spicier or milder dish.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftovers in a microwave-safe dish or on the stovetop until heated through.

Presentation ideas:
Serve the Ebi Chili with Coconut Milk in a large bowl with a side of rice or noodles.

Garnishes:
Garnish with fresh cilantro, sliced green onions, or a squeeze of lime juice.

Pairings:
Pair with a crisp white wine or a light beer.

Suggested side dishes:
Serve with steamed rice, noodles, or a side salad.

Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.

Food safety advice:
Make sure to cook the shrimp until they are pink and opaque to ensure they are fully cooked.

Food history:
Ebi Chili with Coconut Milk is a popular Thai dish that combines spicy chili peppers with creamy coconut milk.

Flavor profiles:
Spicy, creamy, and savory.

Serving suggestions:
Serve hot with a side of rice or noodles.

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Region: Thai

Taste: Spicy, Sweet, Savory, Creamy, Tangy