This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles. Serve it with plenty of steamed white rice to soak up the tasty sauce.
- 1⁄4 cup canola oil
- 10 cloves garlic, roughly chopped
- 1 small white onion, thinly sliced
- 2 tbsp. fish sauce, plus more to taste
- 1 tbsp. palm, coconut, or white wine vinegar
- 1 tbsp. sugar
- Freshly ground black pepper, to taste
- 20 head-on, shell-on large shrimp (about 2 lbs.)
- 1 1⁄2 cups canned coconut milk
- 6 whole green Thai chiles
- Steamed long-grain rice
- Heat oil in a 14″ flat-bottomed wok or a skillet over medium-high heat. Add garlic and cook, stirring constantly, until golden brown, about 2 minutes. Add onions and cook until soft and lightly browned, 5–6 minutes.
- Stir in fish sauce, vinegar, and sugar and season with black pepper. Trim shrimp antennae with scissors, then add shrimp to wok along with coconut milk and chiles; stir briefly to combine, cover wok tightly, and reduce heat to medium-low. Cook at a simmer until shrimp are almost cooked through, about 6 minutes.
- Remove cover from wok; continue to cook, basting the shrimp with the coconut milk, until shrimp are cooked through, about 2 minutes more. Remove from the heat; taste sauce and season with more fish sauce to taste. Transfer to a large, shallow bowl and serve with rice.