Shrimp In Thai Coconut Sauce

1poundjumbo shrimpshell and tail on
4tablespoonsvegetable oildivided
2gloves garlicminced or pressed
1/4teaspoonkosher salt
1/4teaspoonred chili flakes
1/2onionpeeled and sliced
1/2red bell pepperseeded and sliced
1/2orange bell pepperseeded and sliced
1/2yellow bell pepperseeded and sliced
1cupcoconut milk
4-6tablespoonshigh quality fish saucestart with 4 tablespoons and add more to taste
2tablespoonspeanut butter
2tablespoonslime juiceabout 1/2 large lime, juiced
1tablespoonbrown sugar
2teaspoonsground ginger
2tablespoonsbasil leaveschopped
2tablespoonscilantrochopped
1green onionchopped
Red jalapeno pepperthinly sliced (optional)

Peel and devein shrimp, effort tails on. Place the shrimp during a bowl with one tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinade for ten minutes.

Heat a one2-inch frying pan over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook till softened, regarding five minutes. Transfer the peppers and onion to a bowl. Add one tablespoon of oil and cook 1/2 the shrimp for two minutes, then flip and cook for an additional a pair of minutes or till opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then raise the opposite shrimp.

In another bowl or four cup cup combine the coconut milk, fish sauce, spread, lime juice, sugar and ground ginger and stir well. Transfer the done onion and peppers to the frying pan and pour the coconut milk mixture of the peppers. arouse a boil then cut back to simmer and cook till reduced by half, regarding five minutes. Add the shrimp to the frying pan with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with additional cilantro and basil, cut scallion and sliced red jalapeño of desired.