James Baigrie
Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

How to Make It

Step 1

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.

Step 2

Remove the shrimp and set aside.

Step 3

Add the chili paste and coconut milk to the pan and bring to a boil.

Step 4

Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.

Step 5

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

Ratings & Reviews

/5
Reviews
five_whole_stars