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Creamy Coconut Chili Shrimp (Bicol Express Style)

Name: Creamy Coconut Chili Shrimp (Bicol Express Style)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 400 g Raw shrimp, peeled and deveined; 400 ml Full-fat coconut milk, canned; 1 tbsp Halal shrimp paste, bagoong alamang; 4 piece Thai green chilies, thinly sliced; 1 medium Yellow onion, diced; 4 clove Garlic, minced; 150 g Yardlong beans, sitaw, cut into 2-inch pieces; 1 tbsp Vegetable oil

Succulent shrimp poached in a rich, spicy coconut sauce infused with savory bagoong and fresh green chilies.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Creamy Coconut Chili Shrimp (Bicol Express Style)

AI illustration

Technique to learn

Coconut Milk Reduction

Simmering coconut milk gently uncovered to evaporate moisture, creating a smooth, concentrated sauce texture.

Instructions

Step 1: Heat vegetable oil in a deep skillet over medium heat.
Step 2: Sauté onion and garlic for 3 minutes until translucent and fragrant.
Stir in shrimp paste and green chilies, cooking for 1 minute to release aromatics.

Step 4: Pour in coconut milk, bring to a gentle simmer, and cook uncovered for 8 minutes until slightly thickened.

Step 5: Add yardlong beans and simmer for 3 minutes until vibrant green and tender-crisp.

Step 6: Fold in shrimp and simmer for 3-4 minutes until opaque and cooked through; serve warm with steamed rice.

Cooking tips

Adjust chili count to control heat level based on preference.
Avoid boiling coconut milk rapidly to prevent the sauce from separating.
Original home-cooking adaptation inspired by Filipino; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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