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  • Cilantro Shrimp With Lemon Grass Rice And Coconut

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    Cilantro Shrimp With Lemon Grass Rice And Coconut
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/4 c. water
    • 1 1/2 c. jasmine rice
    • 1 x lemon grass stalk
    • 1/4 c. sweetened flaked coconut
    • 1 Tbsp. peanut oil
    • 1 1/2 Tbsp. chopped ginger root
    • 1 1/2 Tbsp. chopped garlic
    • 1 tsp Thai red curry paste
    • 2 c. coconut lowfat milk
    • 1 bn cilantro coarsely minced
    • 1 1/2 lb shrimp peeled
    • 1/2 x red bell pepper minced
    • 1/2 tsp Thai fish sauce (nam pla)
    • 2 tsp lime juice Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Trim root end of lemongrass and cut into 2-inch pcs. Combine water, rice and lemon grass in medium saucepan. Bring to boil, reduce to simmer and cook, covered, 15 min. Remove from heat and let stand, covered, 5 min. Remove lemon grass from rice and throw away. Keep rice hot.
    2. Place coconut on baking sheet and toast at 375 degrees till golden, about 8 min, stirring once. Remove from oven and cold.
    3. In large skillet, heat oil over medium-high heat. Add in ginger, garlic and curry paste and cook 1 minute, stirring constantly. Add in coconut lowfat milk and simmer till thickened, about 3 min.
    4. Remove sauce from heat and place in blender with cilantro. Puree till smooth, 2 min.
    5. Return sauce to skillet, bring to simmer and add in shrimp and red pepper. Simmer till shrimp are just pink, 4 to 6 min. Add in fish sauce, lime juice and season with salt and pepper.
    6. Serve with rice. Top with toasted coconut.
    7. This recipe yields 4 servings.

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