Rating: 3.5 stars
97 Ratings
  • 5 star values: 19
  • 4 star values: 22
  • 3 star values: 32
  • 2 star values: 20
  • 1 star values: 4
Kay Chun

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Credit: James Baigrie

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a 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.

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  • 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.

  • Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.

Nutrition Facts

calcium 79mg; 567 calories; carbohydrates 52g; cholesterol 168mg; fat 29g; fiber 3g; iron 8mg; protein 25mg; saturated fat 20g; sodium 900mg.
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