Thai-style shrimp with coconut-basil rice

Votes: 2

How to Make - Thai Shrimp with Coconut Basil Rice

Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6

Thai-style shrimp are grilled on wooden skewers and served with a salad of bean sprouts, basil, and chopped peanuts, along with coconut-basil rice. The entire dish is brimming with richness and vibrant Asian flavors. Before grilling, the shrimp are marinated in a mixture of lime juice, curry paste, garlic, vegetable oil, and fish sauce. To infuse the jasmine rice with an exotic, sweet-spicy flavor, simmer it with a blender-blended basil, coconut milk, and fresh jalapeño pepper. Serve the shrimp directly on the skewers, wrapped in lettuce leaves—a dish that's not only delicious but also visually appealing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg large shrimp, peeled and deveined (leave the tails on)
1.5 cups jasmine rice
1/4 cup freshly squeezed lime juice (from about 3 limes) + wedges for serving
1/4 cup vegetable oil + extra for grilling
3 tbsp. Thai red curry paste
2 tablespoons fish sauce
3 cloves garlic, grated
1 can (380 g) coconut milk without sugar
4 cups fresh basil leaves
Half a jalapeño, seeded and chopped
2 tablespoons unsalted butter
4 green onions, thinly sliced (white parts separated from green parts)
2 cups coarsely chopped bean sprouts
0.5 cup chopped peanuts
Bibb lettuce leaves, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, jasmine rice, curry paste, fish sauce, coconut milk, lime juice, green onions, basil, lettuce, bean sprouts, Peanut

Cooking the dish according to the recipe:

In a large bowl, combine lime juice, vegetable oil, curry paste, fish sauce, and garlic. Add shrimp; toss to coat. Refrigerate for at least 30 minutes or up to 1 hour. Meanwhile, soak 10 8-inch bamboo skewers in water for 30 minutes; drain. Thread shrimp onto skewers, massaging in marinade.
Preheat the grill to medium-high heat. In a blender, blend the coconut milk, 2 cups of basil, jalapeño, and a pinch of salt for about 30 seconds. Be careful not to overmix, or the coconut milk will separate.

In a medium saucepan, melt the butter over medium-high heat. Add the white parts of the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, coconut-basil puree, and 1/2 teaspoon salt. Bring to a boil, stirring and scraping the bottom of the pan with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and simmer until the rice is tender and all the liquid has been absorbed, 15-17 minutes. Remove from heat and keep covered.
Meanwhile, brush the grill grate with vegetable oil. Grill the shrimp skewers until cooked through and crispy grill marks appear, 2-3 minutes per side. Fluff the rice with a fork, stir in the green onions, and season with salt. Combine the bean sprouts, peanuts, and the remaining 2 cups of basil. Arrange the sprout salad and shrimp skewers on lettuce leaves. Serve with rice and lime wedges.

Categories:

recipe / Summer dishes / Main courses / Cereals, legumes / Fish and seafood / Grill, barbecue / Grilled fish / / Food Network - recipes / Asian cuisine / Thai cuisine