Coconut milk is the liquid that comes from grated coconut milk. Coconut milk has a unique rich taste and is one of the best and healthy ingredients you can use. Coconut milk which is rich in vitamins and minerals has many benefits such as helping to lower cholesterol, improve blood pressure, and prevent heart attacks and strokes. It is also lactose free and can be used as a milk substitute by those who are lactose intolerant.
When making Shrimp Cooked in Coconut Milk choose the freshest and biggest shrimp you can find. Make sure you don’t burn the ginger and garlic and the shrimp is not overcooked. Timing is everything! It’s very important to cook the coconut milk until a little oil comes out to get the nice flavor that blends perfectly with the flavors of ginger and garlic. The green beans and the chilies should be cooked just right.
Today I will share with you my version of this yummy dish, Shrimp Cooked in Coconut Milk. If you like this one you’ll love my version of Ginataang Alimasag (Crab Cooked in Coconut Milk)!
2-3 cups coconut milk
2 pcs. long green chili
1 lb shrimp
2 pcs. long red chili or 6-8 pc. Thai chili
1 tbsp. ginger, minced
¼ tbsp. ground black pepper
2 tbsp. fish sauce
2 tbsp. cooking oil
4 gloves garlic, minced
1 medium size onion, chopped
1 small squash
1 bunch Green Beans cut into 3-inch lengths
Salt to taste
Heat cooking oil in a pan
Sauté onion, ginger, and garlic
Add salt, ground black pepper, and fish sauce; cook for 30 seconds
Pour-in coconut milk
Let boil in medium heat for about 25 to 30 minutes until it is reduced to half
Add the shrimp and cook for 5 to 7 minutes
Add the green and red chillies and cook for 5 minutes
Serve and Enjoy!