Cilantro Shrimp With Lemon Grass Rice And Coconut

By á-174942

Ingredients

• 2 1/4 cups water
• 1 1/2 cups jasmine rice
• 1 lemon grass stalk
• 1/4 cup sweetened flaked coconut
• 1 tablespoon peanut oil
• 1 1/2 tablespoons minced ginger root
• 1 1/2 tablespoons minced garlic
• 1 teaspoon Thai red curry paste
• 2 cups coconut milk
• 1 bunch cilantro coarsely chopped
• 1 1/2 pounds shrimp peeled
• 1/2 red bell pepper chopped
• 1/2 teaspoon Thai fish sauce (nam pla)
• 2 teaspoons lime juice
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Trim root end of lemongrass and cut into 2-inch pieces. Combine water, rice and lemon grass in medium saucepan. Bring to boil, reduce to simmer and cook, covered, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Remove lemon grass from rice and discard. Keep rice warm.

Place coconut on baking sheet and toast at 375 degrees until golden brown, about 8 minutes, stirring once. Remove from oven and cool.

In large skillet, heat oil over medium-high heat. Add ginger, garlic and curry paste and cook 1 minute, stirring constantly. Add coconut milk and simmer until thickened, about 3 minutes.

Remove sauce from heat and place in blender with cilantro. Puree until smooth, 2 minutes.

Return sauce to skillet, bring to simmer and add shrimp and red pepper. Simmer until shrimp are just pink, 4 to 6 minutes. Add fish sauce, lime juice and season with salt and pepper.

Serve with rice. Top with toasted coconut.

This recipe yields 4 servings.

Each serving: 694 calories; 515 mg sodium; 332 mg cholesterol; 31 grams fat; 62 grams carbohydrates; 43 grams protein; 2.72 grams fiber.