Yield: Serves 4
Fans of Thai cuisine will immediately recognize the flavors in this dish, which is like a deconstructed Thai shrimp curry. The twist here is that the shrimp are fried separately to give them a nice, crunchy coating. If you’d like to make this gluten-free, use almond flour instead of panko.
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A very tasty dish! I substituted some of the coconut milk with 2% milk and cornstarch to reduce the amount of saturated fat.
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