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Рецепт Cilantro Shrimp With Lemon Grass Rice And Coconut

by Global Cookbook

Ингредиенты

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

Инструкции

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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