Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
- Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered.
- Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.
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sajjad Teaches
[email protected]This is the worst Thai food I've ever had.
ARMY BTS FOR EVER
[email protected]I would not make this dish again.
King G
[email protected]This dish is a waste of time and money.
Sina Gebremeskel
[email protected]I wouldn't recommend this recipe to anyone who doesn't like spicy food.
Paulinus Unity
[email protected]This dish was okay, but I've definitely had better Thai food.
Mizan MAhmud
[email protected]Overall, I enjoyed this dish, but I think I would make a few changes to the recipe next time.
Kavuma Richard
[email protected]The rice was a little too dry for my taste, so I would recommend adding a little more coconut milk.
Samuel Ogidan
[email protected]I found that the shrimp cooked a little too quickly, so I would recommend cooking them for a shorter amount of time.
Rahid Amin
[email protected]This dish is a bit expensive to make, but it's worth it for a special occasion.
Fb User
[email protected]I would definitely recommend this recipe to anyone who loves Thai food.
Frederick Bowser
[email protected]This dish is very easy to make, even for a beginner cook.
Suzanne Doyle
[email protected]I'm not a big fan of coconut, but the coconut milk in this recipe was very subtle and didn't overpower the other flavors.
Yuri Tarted
[email protected]This recipe is a bit spicy, but you can adjust the amount of chili paste to your liking.
Pts Baby
[email protected]I made this dish for a party and it was a hit! Everyone loved it.
Eshal Mumtaz
[email protected]This dish is a great way to use up leftover rice. I always have some leftover rice in my fridge, and this recipe is a perfect way to use it up.
Molly Trudeau
[email protected]I'm not usually a fan of basil, but this dish changed my mind. The basil added a wonderful depth of flavor to the shrimp and rice.
Qamrush Ishrat
[email protected]I followed the recipe exactly and it turned out amazing! My family loved it.
Ankus Sauteau
[email protected]The shrimp were cooked to perfection, tender and juicy, while the basil coconut rice was fragrant and fluffy.
Habagusenga Jean cloude
[email protected]This Thai-style basil shrimp with basil coconut rice was an absolute delight! The flavors were incredibly balanced, with the perfect blend of sweet, savory, and spicy.