Thai-Style Basil Shrimp and Coconut Rice

20170708_174001I 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).



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s