Silky Coconut Shrimp with Thai Basil and Lime
Imagine plump shrimp bathed in a velvety coconut sauce, kissed with lemongrass, galangal, and a whisper of chili. This dish is my love letter to Thailand’s coastal kitchens—where the sea meets the spice garden. You’ll first taste the sweet creaminess of coconut milk, then a bright punch of lime and fish sauce, and finally the anise-like warmth of Thai basil that lingers on your tongue. It’s quick enough for a weeknight, yet elegant enough for a dinner party. Serve it over jasmine rice, and let the sauce soak into every grain. I promise, one spoonful will transport you to a bustling Bangkok market, where the air smells of grilled seafood and fragrant herbs. This is comfort with a tropical twist—simple, honest, and utterly addictive.
Ingredients
- large shrimp, peeled and deveined500g
- coconut milk (full-fat)400ml
- Thai basil leaves30g
- lemongrass stalk, finely minced1 stalk
- galangal (or ginger), thinly sliced20g
- shallots, thinly sliced3 medium
- Thai red chilies, sliced2
- fish sauce3 tbsp
- palm sugar2 tbsp
- fresh lime juice3 tbsp
- kaffir lime leaves, torn4 leaves
- vegetable oil2 tbsp
- jasmine rice (for serving)200g
Nutrition
Directions
- 1
Pat the shrimp dry with paper towels and set aside. In a small bowl, mix fish sauce, palm sugar, and lime juice until the sugar dissolves; reserve as the sauce base.
- 2
Heat vegetable oil in a large wok or skillet over medium-high heat. Add shallots, lemongrass, galangal, and red chilies; stir-fry for 2–3 minutes until fragrant and slightly softened.
- 3
Pour in the coconut milk and add the kaffir lime leaves. Bring to a gentle simmer, then cook for 5 minutes, allowing the aromatics to infuse the sauce. Stir occasionally.
- 4
Add the shrimp to the sauce and cook for 3–4 minutes, until they turn pink and opaque. Be careful not to overcook—shrimp become tough quickly.
- 5
Stir in the reserved sauce base and half of the Thai basil leaves. Cook for another 2 minutes, until the sauce thickens slightly and coats the shrimp.
- 6
Taste and adjust seasoning—add a pinch more fish sauce for saltiness, lime for acidity, or palm sugar for sweetness. Fold in the remaining Thai basil and remove from heat.
- 7
Serve immediately over steamed jasmine rice, spooning extra sauce on top. Garnish with a few whole Thai basil leaves and a chili slice if desired.
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