Shrimp in Spicy Thai Coconut Sauce

This succulent shrimp stir-fry is quick to make and big on flavor. Serve with rice or noodles to soak up the spicy coconut sauce.

• 2 Tbs. canola oil
• 1 Tbs. finely chopped fresh ginger
• 1 Tbs. finely chopped fresh galangal root or powder
• 1 Tbs. finely chopped lemongrass (use the tender interior only)
• 1 Tbs. finely chopped seeded Thai bird chiles or serranos
• 1 Tbs. finely chopped garlic
• 2 lb. jumbo (21 to 25 per lb.) or extra-large (26 to 30 per lb.) shrimp, peeled and deveined
• 3/4 cup well-shaken unsweetened coconut milk
• 1/4 cup fresh lime juice
• 1 Tbs. fish sauce
• 1/4 cup coarsely chopped fresh cilantro

Tip:

Galangal is a cousin of ginger, prized in Thai cuisine for its spicy heat and citrus-like flavor. It’s available in many Asian grocery stores, but if you can’t find it, you can omit it and double the amount of chopped fresh ginger.

Heat the oil in a 12- to 14-inch wok or 12-inch skillet over medium-high heat until shimmering hot.  Add the ginger, galangal, lemongrass, chile, and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the shrimp and cook, stirring, until opaque on the outside and partially cooked, about 2 minutes. Stir in the coconut milk, lime juice, and fish sauce and cook, stirring, until the shrimp are just opaque in the center, about 1 minute more.

Spoon the shrimp onto 6 dinner plates, and top with any sauce remaining in the wok. Garnish with cilantro and serve.