Start by prepping all your ingredients. Chop the onion, matchstick the carrots, and dice the tomato. Keep everything within reach to streamline your cooking process.
In a large skillet or wok, heat 2 tablespoons of your chosen oil over medium heat. Allow the oil to warm up for about a minute.
Add the chopped onion to the skillet and sauté until it becomes translucent, about 3-4 minutes. Then, stir in the chopped garlic and red chile flakes, cooking for an additional minute until fragrant.
Toss in the matchstick carrots and cook for another 2 minutes. Next, add the shrimp to the skillet, stirring gently until they turn pink and opaque, about 3-5 minutes.
Once the shrimp is cooked through, pour in the can of coconut milk. Stir well to combine all the ingredients and create a luscious sauce.
Stir in the diced tomato, allowing it to simmer in the sauce for about 2-3 minutes. This will enhance the sauce's flavor and create a beautiful color contrast.
Taste your Shrimp in Coconut Sauce and adjust the seasoning if needed. You can add salt or a sprinkle more of red chile flakes to suit your preference.
Once everything is well combined and heated through, remove the skillet from the heat. Serve the shrimp in bowls over sticky rice (if using) and garnish with fresh cilantro for a pop of color and flavor.
