Cilantro Shrimp With Lemon Grass Rice And Coconut

Recipe Ingredients

2 1/4 cups	533ml	Water
1 1/2 cups	240g / 8.5oz	Jasmine rice
1		Lemon grass stalk
1/4 cup	23g / 0.8oz	Sweetened flaked coconut
1 tablespoon	15ml	Peanut oil
1 1/2 tablespoons	22ml	Minced ginger root
1 1/2 tablespoons	22ml	Minced garlic
1 teaspoon	5ml	Thai red curry paste
2 cups	474ml	Coconut milk
1		Cilantro - coarsely chopped
1 1/2 lbs	681g / 24oz	Shrimp - peeled
1/2		Red bell pepper - chopped
1/2 teaspoon	2.5ml	Thai fish sauce (nam pla)
2 teaspoons	10ml	Lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Trim root end of lemongrass and cut into 2-inch pieces. Combine water, rice and lemon grass in medium saucepan. Bring to boil, reduce to simmer and cook, covered, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Remove lemon grass from rice and discard. Keep rice warm.

Place coconut on baking sheet and toast at 375 degrees until golden brown, about 8 minutes, stirring once. Remove from oven and cool.

In large skillet, heat oil over medium-high heat. Add ginger, garlic and curry paste and cook 1 minute, stirring constantly. Add coconut milk and simmer until thickened, about 3 minutes.

Remove sauce from heat and place in blender with cilantro. Puree until smooth, 2 minutes.

Return sauce to skillet, bring to simmer and add shrimp and red pepper. Simmer until shrimp are just pink, 4 to 6 minutes. Add fish sauce, lime juice and season with salt and pepper.

Serve with rice. Top with toasted coconut.

This recipe yields 4 servings.

Each serving: 694 calories; 515 mg sodium; 332 mg cholesterol; 31 grams fat; 62 grams carbohydrates; 43 grams protein; 2.72 grams fiber.

Source:
The Los Angeles Times, 01-05-2000

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