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.