I had a half used jar of Thai red curry paste in my freezer and saw this recipe in a food network magazine that used red curry paste to season grilled shrimp. I’m a sucker for using up ingredients in the fridge so decided to try it one hot summer day when I wanted to keep the heat outside. I actually quite liked the shrimp and all the accompaniments. But it seemed like it needed a sauce (maybe some sort of peanut sauce–would love to try again with and try to come up with something like that to drizzle over everything).
THAI-STYLE BASIL SHRIMP with BASIL COCONUT RICE
- 1/4 C fresh lime juice (about 3 limes), plus wedges for serving
- 1/4 C vegetable oil, plus more for the grill
- 3 Tbsp Thai Red curry paste
- 2 Tbsp fish sauce
- 3 cloves garlic, grated
- 1 1/2 lb large shrimp, peeled and deveined (tails intact)
- 13.5 ounce can unsweetened coconut milk
- 4 C fresh basil leaves
- 1/2 jalapeno pepper, seeded and chopped
- Kosher salt
- 2 Tbsp unsalted butter
- 4 scallions, thinly sliced (white and green parts separated)
- 1 1/2 C jasmine rice
- 2 C roughly chopped bean sprouts
- 1/2 C chopped peanuts
- Bib lettuce leaves, for serving
- Whisk the lime juice, vegetable oil, curry paste, fish sauce, and garlic in 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 on to the skewers, rubbing any excess marinade on the shrimp; set aside.
- Preheat a grill to medium high. Puree the coconut milk, 2 C basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do no 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 constantly, until softened, about 2 minutes. Add the rice, 1/2 C water, the coconut milk-basil puree and 1/2 tsp salt. Bring to 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, 15-17 minutes. Remove from the heat and keep covered.
- Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp until well marked and just cooked through, 2-3 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 C basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.