A delightful fusion of Thai-inspired flavors with a creamy coconut base, perfect for a quick and satisfying meal.
Prepare the shrimp by rinsing them under cold water and patting them dry.
Ensure the shrimp are fully thawed if using frozen ones for even cooking.
In a mixing bowl, combine soy sauce, brown sugar, and crushed red pepper flakes to create a marinade.
Mix thoroughly to dissolve the sugar for a balanced marinade.
Marinate the shrimp in the mixture for 20 minutes in the refrigerator.
Cover the bowl with plastic wrap to keep the flavors sealed in.
Heat a wok over medium-high heat and add a tablespoon of oil. Stir-fry the shrimp until pink and cooked through, then remove them from the wok.
Avoid overcrowding the wok to ensure even cooking.
In the same wok, add another tablespoon of oil and sauté the minced garlic and ginger until fragrant.
Stir constantly to prevent burning.
Add the diced tomatoes and cook until softened.
Use ripe tomatoes for a richer flavor.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Stir occasionally to prevent the milk from curdling.
Return the shrimp to the wok and mix well with the sauce.
Ensure the shrimp are fully coated with the sauce for maximum flavor.
Serve the shrimp and sauce over cooked spaghetti, garnished with fresh cilantro.
Toss the pasta in the sauce for an even coating before serving.
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