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Spicy shrimp and coconut stew flavored with Thai red chili paste, jalapeños, and fragrant garlic and onions. This creamy soup is dairy-free, gluten-free, and perfect for cold weather!

Spicy Shrimp and Coconut Stew | Spicy shrimp and coconut stew flavored with Thai red chili paste, jalapeños, and fragrant garlic and onions. This creamy soup is dairy-free, gluten-free, and perfect for cold weather!

Spicy Shrimp and Coconut Stew

Makes 3 quarts

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, small chop
  • 2 garlic cloves, minced
  • 1-2  jalapeños, sliced- seeds taken out for less heat
  • 1 red pepper, sliced thin
  • 1 teaspoon of Thai red chili paste (or less pending heat)
  • 2 (14.5oz) can diced tomatoes 
  • 1 quart chicken or vegetable broth
  • 2 cans coconut milk light 
  • 1/2 bunch collard greens, stems removed, chopped 
  • 1 ½ lb shrimp, cleaned tail on

Procedure:

In a large pot over high heat add olive oil, swirling to coat the bottom of the pan. Add onions and cook for a few minutes. Then add garlic, mixing well.

Add jalapeños and red pepper with a pinch of salt. Cook for about 5 minutes. Then add the Thai chili paste mixing to cover the vegetables. Toast for a few minutes then add diced tomatoes, vegetable broth, coconut milk and bring to a boil.

Once boiling add the sweet potatoes and lower to a simmer. Cook for about 20 minutes or until veggies are tender. Add collard green and shrimp and cook for another 10 minutes. Adjust to seasoning to taste with salt.

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