Thai Basil Shrimp with Coconut Rice



This recipe stems back to my post a couple nights ago about my love/obsession with good Thai food.  The moment I tasted this recipe about 6 months ago, I was hooked and knew it would make a frequent appearance at the Jones dinner table, which it does.  I am addicted to jasmine rice right now and it is perfect in this dish.  The other key, in my opinion, is a very generous dose of lime zest, lime juice and coconut on top of each serving.  Original recipe stems from Rachael Ray, but I've made a few minor adjustments which are included below.

Thai Basil Shrimp with Coconut Rice
1 C shredded sweetened coconut
1 C jasmine rice
2 1/2 C chicken broth, divided
2 T canola oil
1 red bell pepper, sliced 
2 serrano chilis, seeded and minced
3 cloves garlic, minced
2 lbs peeled and deveined shrimp
2 t fish sauce
2 C torn basil
2 limes, zested and juiced
1.  Toast coconut over medium heat in a skillet until evenly browned.  Reserve half and combine other half with rice and 2 C broth in a small sauce pan.  Cook rice according to package directions.
2.  Heat oil in large skillet or wok until smoking hot.  Add shrimp, red and serrano peppers, garlic and sautee 3-4 minutes until shrimp is cooked.  Add 1/2 C broth, basil and fish sauce.
3.  To serve, spoon coconut rice into bowl, top with shrimp mixture then generously top with reserved coconut, lime zest and lime juice.

3 comments:

Jeff and Cara said...

So my big question is how can I make this with chicken? I am not a huge shrimp fan, but would LOVE these flavors. Do you have an suggestions for me???? If you come up with any great ideas let me know and I will try it out for you! I want to try this and your noodle- I guess I better start looking for the ingredients!!!

Carole said...

Cara: You could very easily substitute other meats in this recipe and it would be delicious. I've wanted to try it with chicken too, mainly because shrimp is so expensive for such a large family. The only change I would make is to season your meat with salt and pepper then adding the meat alone in the pan first, allowing it to cook about 80% then adding the peppers and garlic for 3-4 minutes.

Jeff and Cara said...

Sounds easy enough! I think I may try it this week and then I will let you know how is all turns out! I am so glad you started this blog. It really makes me start to think of DIFFERENT things that I can make for Jeff and I. We eat the same things over and over again! Thanks!!!

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