Ingredients
4 cups cooked rice
1 teaspoon salt
2 tablespoon olive oil
1 pound large shrimp, shelled and deveined
2 cloves garlic, minced
1 teaspoon kosher salt
2 tablespoon chili paste
1 14-ounce can coconut milk
1 cup bean sprouts
1 scallion, thinly sliced
1 tablespoon fresh lime juice
Fresh basil leaves, for garnish
Preparation
1.Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside.
- Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
3.Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.
