Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. ginger, grated
- 2 tbsp. Lunggoi Katsa paste
- 1 cup coconut milk
- 1 cup water
- 1 tsp. salt
- 1 tsp. sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 jalapeno pepper, sliced
- 2 tbsp. cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 3 minutes.
3. Add the Lunggoi Katsa paste and cook for another minute.
4. Add the coconut milk, water, salt, and sugar. Bring to a boil.
5. Add the shrimp and cook until pink, about 3 minutes.
6. Add the bell peppers and jalapeno pepper. Cook for another 2 minutes.
7. Garnish with cilantro and lime wedges.
20 minutes
Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Lunggoi Katsa paste can be substituted with red curry paste.
Variations:
- Add vegetables such as broccoli, carrots, or snap peas.
- Use different types of peppers for a different level of spiciness.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Adjust the amount of Lunggoi Katsa paste to your desired level of spiciness.
- Use fresh cilantro for the best flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with rice on the side.
Garnishes:
- Cilantro and lime wedges.
Pairings:
- Serve with a cold beer or a crisp white wine.
Suggested side dishes:
- Steamed rice or naan bread.
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to cook the shrimp until pink and opaque.
Food history:
- Lunggoi Katsa is a spicy paste used in many Thai dishes.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai