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Shrimp in Spicy Thai Coconut Sauce

By Jeffrey Saad From Moveable Feast Season 1, Ep.2
Scott Phillips

Servings: 6

This succulent shrimp stir-fry is quick to make and big on flavor. Serve with rice or noodles to soak up the spicy coconut sauce.


  • 2 Tbs. canola oil
  • 1 Tbs. finely chopped fresh ginger
  • 1 Tbs. finely chopped fresh galangal root or powder
  • 1 Tbs. finely chopped lemongrass (use the tender interior only)
  • 1 Tbs. finely chopped seeded Thai bird chiles or serranos
  • 1 Tbs. finely chopped garlic
  • 2 lb. jumbo (21 to 25 per lb.) or extra-large (26 to 30 per lb.) shrimp, peeled and deveined
  • 3/4 cup well-shaken unsweetened coconut milk
  • 1/4 cup fresh lime juice
  • 1 Tbs. fish sauce
  • 1/4 cup coarsely chopped fresh cilantro


  • Heat the oil in a 12- to 14-inch wok or 12-inch skillet over medium-high heat until shimmering hot.  Add the ginger, galangal, lemongrass, chile, and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the shrimp and cook, stirring, until opaque on the outside and partially cooked, about 2 minutes. Stir in the coconut milk, lime juice, and fish sauce and cook, stirring, until the shrimp are just opaque in the center, about 1 minute more.
  • Spoon the shrimp onto 6 dinner plates, and top with any sauce remaining in the wok. Garnish with cilantro and serve.


Galangal is a cousin of ginger, prized in Thai cuisine for its spicy heat and citrus-like flavor. It’s available in many Asian grocery stores, but if you can’t find it, you can omit it and double the amount of chopped fresh ginger.Recipe adapted from Moveable Feast with Fine Cooking.

(4 ratings) Read Reviews
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Reviews (4 reviews)

  • William_Cornwell | 06/20/2016

    This is a tasty shrimp curry that is one of my girlfriend's favorite dishes. After everything is prepped, this curry is quick to cook.Despite containing coconut milk, the curry sauce is not thick but instead is more liquidy like a broth, but if you serve the curry over rice it is delicious as the rice absorbs some of the liquid.One change I made is to use about seven unseeded Thai red chiles, which made this dish hotter but not painfully so. I also did not have any galangal root so I substituted fresh ginger, as the recipe suggests. I began with extra-large, frozen, uncooked shrimp.

  • marinam1 | 01/20/2015

    Excellent dish! Once you have all the ingredients assembled, the dish comes together in 30 minutes (including steaming the jasmine rice in the rice cooker). I made as directed, but did add a touch of brown sugar to the sauce.

  • debm59 | 11/01/2013

    I made this the other night, and while tasty, I found the sauce more of a broth and didn't find it coming out to the nice orangy-red Thai curry colour. It also was a bit bland and I had to add more coconut milk (I used full fat). What could have gone wrong? I absolutely love Thai curry, Beef Red Thai curry and Beef Panang - yummmm, and I would love to perfect it at home. Any thoughts?

  • Paleocook | 09/23/2013

    The sauce was delicious. I am not a huge fan of curries, but this was different. I was able to find powdered galangal at a global foods store and it made a huge difference. Also loved the lemongrass. Will make again.

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