THAI BASIL SHRIMP WITH COCONUT RICE
Steps:
- Add 1 cup water, 1 cup coconut milk, 1 tsp sugar and 1 tsp salt to a medium pot and bring to a boil over high heat. Add the rice and shredded coconut. Stir gently to combine and then place the lid on the pot and turn the heat down to the lowest setting. Allow the rice to cook on low for 10 minutes. Then, turn the heat off and let the rice sit, covered for another 15 minutes. *Do not open the lid during this time. The steam is required to finish cooking the rice.* (If using a rice cooker, just add all of your rice ingredients to the bowl and turn on)
- When the rice is done. remove lid and fluff with a fork. Gently stir in lime zest.
- To the base of a blender or food processor, add the roughly chopped fresno chilies (seeds included if you like spicy), garlic, soy sauce, fish sauce, honey and 1 tbsp of avocado oil. Blend until mostly smooth. Pour the marinade over your raw shrimp and let sit for 15 minutes.
- In a large saute pan, heat the other tbsp of oil over medium high heat. When hot, add your sliced bell pepper to the pan. Cook for 3-4 minutes or until pepper starts to soften. Remove from the pan and set aside.
- In the same pan over medium high heat, add your shrimp one-by-one making sure to leave all the extra marinade behind. Working in batches if you need to, cook 1-2 minutes per side, only turning once. You want to get a light char on each side.
- Once your shrimp is done, turn off the heat and add in your basil leaves and sauteed peppers. Stir until the basil wilts. Serve over top of the coconut rice with some lime wedges. Enjoy!
THAI BASIL BEEF WITH COCONUT RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
- Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
- Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
- Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.
Nutrition Facts : Calories 700, Fat 44 grams, SaturatedFat 24 grams, Cholesterol 77 milligrams, Sodium 713 milligrams, Carbohydrate 48 grams, Fiber 1 grams, Protein 29 grams, Sugar 7 grams
THAI BASIL SHRIMP
Steps:
- Gather the ingredients.
- Cut the stem portion from the lime leaves to remove and discard.
- Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
- Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go.
- Add the shrimp , stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump.
- Turn down heat to low and fold in 1/3 cup chopped basil. Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without).
- Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy.
- To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.
- Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil , and serve with Thai jasmine rice , topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.
Nutrition Facts : Calories 473 kcal, Carbohydrate 27 g, Cholesterol 95 mg, Fiber 4 g, Protein 17 g, SaturatedFat 8 g, Sodium 2879 mg, Sugar 11 g, Fat 35 g, ServingSize serves 2, UnsaturatedFat 0 g
SHRIMP WITH COCONUT RICE
You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.
Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
COCONUT RICE WITH SHRIMP AND CORN
This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef's knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.
Provided by Samantha Seneviratne
Categories dinner, seafood
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
- Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
- Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
- Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.
EASY THAI COCONUT SHRIMP AND RICE
Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad.
Provided by gourmetmomma
Categories Curries
Time 4h30m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
- Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
- In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
- Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
- Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
- Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
- Rice:.
- In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
- Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.
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- Heat your wok over high heat until smoking slightly and add 2 tablespoons oil. Cook the shrimp, making sure to get a good sear, until just barely cooked through. Remove from the wok and set aside.
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