This is fully adopted from my favourite blog yummy. I fancy alot of Asian food, this is probably due to the fact that I am Asian and I love anything spicy, exotic and healthy. One of the closest to my heart is the amazing Thai dishes. My one off travel to Thailand way back 2008 had me in awe in deep appreciation of Thai culture, food and traditions. I would love to share this recipe I found while browsing through the website of yummy.
_-_(500x500).jpg)
Coconut is something amazing I found long time ago that gives a different tweak on you recipe and this is very common among our lovely folks in “Bicol”, they are so famous with dishes that involves coconut and chili…..oh mouth-watering taste of spicy food.
What do you need:
- 4 cups coconut milk
- 1/4 cup peeled and sliced galangal
- 3 pieces lemongrass, trimmed and pounded
- 3 kaffir lime leaves
- 1 cup fresh oyster mushrooms
- 12 pieces medium shrimp, shelled and deveinedwith tails left on
- sugar and fish sauce to taste
- 1 cup coconut cream
- 1/4 cup lime juice
- 1/4 cup cilantro leaves
- 2 pieces bird’s eye chili (siling labuyo), chopped (optional)
What to do:
- In a stockpot, combine coconut milk, galangal, lemongrass, and kaffir lime leaves. Bring to a boil then reduce to a simmer, 10 to 12 minutes.
- Add oyster mushrooms and shrimp. Season with sugar and fish sauce. Let shrimp cook just until opaque, about 1 minute. Add coconut cream and remove pot from the heat.
- Stir in lime juice, cilantro, and chili. Serve immediately.
Serves 4 Prep Time 10 minutes Cooking Time 12 to 14 minutes.
Visit: yummy
