This dish is the perfect weeknight comfort food. It’s quick, but soul-satisfying, and since it serves at least six, you’ll have leftovers—which will be even more flavorful the next day.
In a large bowl, sprinkle the shrimp with 1 tsp. salt; toss to coat, and set aside.
Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes. Add the scallion whites, 1/4 cup of the cilantro, the garlic, and the pepper flakes. Continue to cook, stirring, until fragrant, 30 to 60 seconds.
Add the tomatoes and coconut milk and bring to a simmer. Reduce the heat to medium and simmer to blend the flavors and thicken the sauce slightly, about 5 minutes.
Add the shrimp and continue to cook, partially covered and stirring frequently, until the shrimp are just cooked through, about 5 minutes more. Add the lime juice and season to taste with salt. Serve sprinkled with the scallion greens and remaining 1/4 cup cilantro.
I used onion instead of scallions, and way more cilantro.
Tasted the initial product but it had a pretty bland flavour. I used the additions suggested by other reviewers, lime leaves, and a bit more red pepper flakes. Not sure how this one got 5 stars. Maybe it is a good family food recipe?
This is absolutely delicious! Everyone in my family loves it!
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