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• Chicken pad thai confessions of a fit foodie plus#

Bring to a boil then reduce to a simmer and cook until reduced by half. My husband read somewhere Red Boat is a highly-rated fish sauce, and is 100% natural, so it’s the one we buy now.Īdd the cooked onion and peppers back into the skillet and pour in the coconut milk mixture. It sounds odd but lends a distinctly Thai flavor to the dish.

Chicken pad thai confessions of a fit foodie plus#

The creamy sauce is amped up by combining coconut milk with salty fish sauce and lime juice, plus peanut butter, red curry paste, brown sugar, and ground ginger. Working in batches, cook the shrimp in the skillet and then place it in a separate bowl. Let the shrimp marinate for 10 minutes.Ĭook the onion and peppers in a hot skillet until softened, then transfer them to a bowl. Then, toss the shrimp with a little oil, garlic, kosher salt, and red chili flakes. Here’s what you’ll need to make my take on Thai shrimp curry:įirst up, peel and devein the shrimp (but leave the tails on). So, instead of making yet another trip to the store, I’m giving you the stripped-down version as well, minus the Reese’s Puffs coating. To recreate the recipe, I went to the store to buy the cereal and came home with…Cocoa Puffs, not Reese’s Puffs. I channeled my main man in the kitchen (my husband) and used Reese’s Puffs to create a Thai-flavored dish, grinding Reese’s Puffs and coating shrimp to make a peanut-y crust. We were tasked to create recipes using a General Mills cereal, ANY cereal. This recipe was my divine inspiration when I was put on the spot for a cooking challenge at General Mills HQ. So I’m delivering it in two different versions: the original from a cereal cooking challenge I was part of and another minus the cereal for those of you looking for a simpler option. I owe you this coconut curry shrimp recipe. That I was just being a big tease.Īctually, there was a plethora of you who said that’s exactly what I was when you e-mailed me in droves asking where the recipe was for the photo of this dish in my Friday Faves because I hadn’t shared the recipe. When tossed with shrimp and bell peppers, it makes for an easy dinner! Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce.