Thai Basil Coconut Rice Recipes

THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE

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.

THAI-STYLE BASIL RICE

Steps:

• In a large, heavy saucepan, melt the butter and oil together over medium heat.
• Add the shallots and chopped basil and cook until shallots are slightly soft, about 5 minutes; add garlic and green onion and sauté another 2 to three minutes.
• Add the uncooked rice and stir to coat well; sauté for 3 minutes while stirring.
• Mix together the water and chicken bouillon and stir until dissolved; add bouillon liquid to rice in saucepan and bring to a boil.
• If using, stir in red pepper and coconut flakes.
• Cover saucepan, reduce heat to low, and cook for 15 to 20 minutes or until the liquid is absorbed and rice is to preferred texture.
• Fluff with fork, serve, and enjoy.
• Makes 4 servings.

THAI BEEF WITH CHILES AND BASIL OVER COCONUT RICE

Steps:

• In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cookuntil rice is tender and liquid has been absorbed, about 25 minutes.
• When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE

Steps:

• Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
• Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
• Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

THAI BEEF WITH CHILIES AND BASIL OVER COCONUT RICE

Steps:

• In a medium saucepan, combine rice, coconut milk, 3/4 cup water and 1/2 teaspoons salt. Cover and bring to a boil; reduce to simmer; cover and cook until rice is tender and liquid has been absorbed, about 25 minutes.
• When the rice is almost done, combine fish sauce, soy sauce and sugar in a small bowl; set aside.
• Heat a cast-iron skillet or wok over high heat. Add oil and heat; add garlic and half the chilies. Cook, stirring constantly, 15 seconds.
• Add beef and cook, breaking up meat with a woooden spoon, until completely browned, about 4 minutes.
• Add soy mixture and cook 30 seconds. Add basil and remaining chilies and stir to combine.
• Serve beef over coconut rice with lime wedges.