Shrimp is one of my favorite things to cook, and is delicious in curry! I have been on the hunt for a recipe that spicy, savory and satisfying. Try this spicy shrimp with coconut milk and ghost peppers, let us know what you think!
Did you know the Ghost Pepper, also known as Bhut Jolokia powder is one of the hottest peppers in the world? Clocking in with a heat measure of whopping 1,041,427 SHU! we grow our ghost peppers in Assam, India.
Since our Ghost Pepper comes from India and to honor it, I wanted to make this Indian-inspired dish. When I think of India, I think of the delicious curry they make. This recipe is heavily inspired by curry, but the chili spiked, even more, the taste. If you like very spicy food, I’m sure you will love this recipe!
Shrimp is commonly sold in most grocery stores and with many options. You can purchase fresh or frozen, tail on or tail off (I choose the tail off to save time). Shrimp is full of antioxidants, vitamins, and minerals.
To find a balance with flavors, it was necessary to add soft and slightly sweeter foods. Red peppers and snow peas. But the food that will make the dish come together was coconut milk. For this recipe, I recommend using creamy coconut milk or non-fat milk. The texture will be much nicer with real coconut milk.
To taste the true flavor of one of the hottest peppers in the world you also need to play with the texture and other food that accompanies the dish. Red bell pepper is slightly sweet, it will soften your taste buds and will help you appreciate the spiciness of the Ghost Pepper. The snow peas also add a little crunch and sweetness to the dish.
It will also be necessary to choose the principal accompaniment of the dish. This kind of spicy sauce dish can work with many things. One of them is noodles! You can also eat it as a kind of soup with a few garlic naans or other flatbread. My favorite for this recipe is basmati rice or jasmine rice.
Spicy Shrimp with Coconut Milk and Ghost Pepper
- 2 tbsp canola oil
- 1 onion diced
- 4 garlic cloves crushed
- 1 tbsp ginger grated
- 2 tsp turmeric powder
- 1 1/2 tsp ghost pepper powder
- 13.5 oz can coconut milk
- 2 lb medium or large shrimps peeled with tail
- 1 lb snow peas
- 1 lime in juice
- 1 red bell pepper sliced
- 1/3 cup fresh cilantro chopped
- 1 cup Basmati rice
- 1 bunch Fresh cilantro
- 1 pinch salt
- 1 pinch pepper
- If you bought frozen shrimps, remember to defrost them overnight in the fridge.
- In a big pot, add the canola oil and sauté the onion on high heat. When the onion starts to be tender, add garlic, ginger, turmeric and Ghost pepper powder, stir well and let it for 4 minutes.
- Then, add the shrimps and sauté for 5 minutes. Pour the coconut milk with 1/2 cup water and add the red bell pepper, snow peas, lime juice and chopped fresh cilantro. Mix well. Bring it to boil and reduce the heat. Let it cook for 15 minutes.
- Serve with basmati rice and fresh cilantro on the top.