Thai Basil Shrimp With Coconut Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI BASIL SHRIMP WITH COCONUT RICE



Thai Basil Shrimp with Coconut Rice image

Provided by The Mountain Table

Categories     Dinner     Lunch

Number Of Ingredients 17

16 Ounces Raw Shrimp - peeled and devined
4 Fresno Chilies - Roughly Chopped
4-5 Cloves Garlic - Peeled
1 Tbsp Soy Sauce
2 Tbsp Fish Sauce
2 Tbsp Avocado Oil - divided
3 Tbsp Honey
2 Cups Fresh Basil Leaves
1 Red Bell Pepper - Sliced
Lime Wedges ((for serving))
1 Cup Long Grain White Rice
1 Cup Full Fat Coconut Milk
1 Cup Water
1/4 Cup Finely Shredded Coconut
1 tsp Sugar
1/2 tsp Salt
1 tsp Lime Zest ((optional))

Steps:

  • Add 1 cup water, 1 cup coconut milk, 1 tsp sugar and 1 tsp salt to a medium pot and bring to a boil over high heat. Add the rice and shredded coconut. Stir gently to combine and then place the lid on the pot and turn the heat down to the lowest setting. Allow the rice to cook on low for 10 minutes. Then, turn the heat off and let the rice sit, covered for another 15 minutes. *Do not open the lid during this time. The steam is required to finish cooking the rice.* (If using a rice cooker, just add all of your rice ingredients to the bowl and turn on)
  • When the rice is done. remove lid and fluff with a fork. Gently stir in lime zest.
  • To the base of a blender or food processor, add the roughly chopped fresno chilies (seeds included if you like spicy), garlic, soy sauce, fish sauce, honey and 1 tbsp of avocado oil. Blend until mostly smooth. Pour the marinade over your raw shrimp and let sit for 15 minutes.
  • In a large saute pan, heat the other tbsp of oil over medium high heat. When hot, add your sliced bell pepper to the pan. Cook for 3-4 minutes or until pepper starts to soften. Remove from the pan and set aside.
  • In the same pan over medium high heat, add your shrimp one-by-one making sure to leave all the extra marinade behind. Working in batches if you need to, cook 1-2 minutes per side, only turning once. You want to get a light char on each side.
  • Once your shrimp is done, turn off the heat and add in your basil leaves and sauteed peppers. Stir until the basil wilts. Serve over top of the coconut rice with some lime wedges. Enjoy!

THAI BASIL BEEF WITH COCONUT RICE



Thai Basil Beef with Coconut Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce can unsweetened coconut milk
1 stalk lemongrass, thinly sliced, or 3 to 4 slices peeled fresh ginger
1 cup jasmine rice
1/4 cup plus 1 teaspoon low-sodium soy sauce
Juice of 2 limes
1 tablespoon sugar
2 Persian cucumbers, quartered lengthwise, then halved
1 cup packed fresh basil, roughly chopped
2 tablespoons vegetable oil
1 pound ground beef
1 red bell pepper, finely chopped
3 cloves garlic, minced

Steps:

  • Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
  • Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
  • Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
  • Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
  • Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

Nutrition Facts : Calories 700, Fat 44 grams, SaturatedFat 24 grams, Cholesterol 77 milligrams, Sodium 713 milligrams, Carbohydrate 48 grams, Fiber 1 grams, Protein 29 grams, Sugar 7 grams

THAI BASIL SHRIMP WITH COCONUT RICE



Thai Basil Shrimp with Coconut Rice image

Provided by Carole Jones

Number Of Ingredients 11

1 C shredded sweetened coconut
1 C jasmine rice
2 1/2 C chicken broth, divided
2 T canola oil
1 red bell pepper, sliced
2 serrano chilis, seeded and minced
3 cloves garlic, minced
2 lbs peeled and deveined shrimp
2 t fish sauce
2 C torn basil
2 limes, zested and juiced

Steps:

  • 1. Toast coconut over medium heat in a skillet until evenly browned. Reserve half and combine other half with rice and 2 C broth in a small sauce pan. Cook rice according to package directions.
  • 2. Heat oil in large skillet or wok until smoking hot. Add shrimp, red and serrano peppers, garlic and sautee 3-4 minutes until shrimp is cooked. Add 1/2 C broth, basil and fish sauce.
  • 3. To serve, spoon coconut rice into bowl, top with shrimp mixture then generously top with reserved coconut, lime zest and lime juice.

Nutrition Facts : ServingSize 1/6th, Calories 428 calories, Sugar 7g, Sodium 95mg, Fat 16g, SaturatedFat 0g, UnsaturatedFat 5g, TransFat 0g, Carbohydrate 27g, Fiber 7g, Protein 42g, Cholesterol 5mg

THAI SEARED SHRIMP WITH TOMATO, BASIL AND COCONUT



Thai Seared Shrimp with Tomato, Basil and Coconut image

Serve adventurous Thai restaurant fare in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon peanut or vegetable oil
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 cup sliced red onion
1 to 2 teaspoons green or red Thai curry paste
1 can (14.5 oz) Muir Glen™ organic diced or fire roasted diced tomatoes, drained
1 tablespoon lime juice
2 teaspoons packed brown sugar
1/2 cup coconut milk (not cream of coconut)
1/4 cup chopped fresh Thai basil or basil leaves
Hot cooked rice, if desired

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
  • Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
  • Serve over rice.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 160 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 7 g, TransFat 0 g

EASY THAI COCONUT SHRIMP AND RICE



Easy Thai Coconut Shrimp and Rice image

Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad.

Provided by gourmetmomma

Categories     Curries

Time 4h30m

Yield 2-4 serving(s)

Number Of Ingredients 19

1 lb peeled deveined shrimp (raw)
1/2 cup chopped roasted poblano pepper
3 garlic cloves, minced
2 tablespoons minced ginger
1/4 cup honey
2 tablespoons soy sauce
1/4 cup light coconut milk
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/4 cup basil leaves
1/4 cup chopped green onion
1/4 cup fresh cilantro
1 cup jasmine rice or 1 cup basmati rice
1/2 cup light coconut milk
1 cup chicken stock
1/4 teaspoon grated fresh ginger
1 tablespoon crushed pineapple

Steps:

  • A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
  • Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
  • In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
  • Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
  • Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
  • Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
  • Rice:.
  • In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
  • Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.

CITRUS THAI BASIL SHRIMP WITH COCONUT RICE



Citrus Thai Basil Shrimp with Coconut Rice image

Fresh juices, garlic and ginger make the sauce for this herby shrimp with sticky sweet rice

Provided by simmerandsage

Categories     Main Course

Number Of Ingredients 18

24 jumbo shrimp (deveined)
1 yellow bell pepper
1 red bell pepper
2 cups jasmine or Basmati rice
3 cups chicken broth
1/2 cup Thai basil leaves (roughly chopped)
1/2 cup cilantro (roughly chopped)
1/2 cup scallions (sliced)
3/4 cup orange juice
1/4 cup lime juice
1 Tbsp. honey
1/2 cup + 2 Tbsp. vegetable oil
2 tsp. soy sauce
2 tsp. minced ginger
4 tsp. minced garlic
2 cups coconut milk
4 tsp. sugar
2 tsp. kosher salt

Steps:

  • In a bowl, whisk the orange juice, lime juice, Thai basil leaves, cilantro, honey, vegetable oil and soy sauce together. Set aside.
  • Remove the stems and seeds from the bell peppers and slice into thin strips.
  • Make the coconut rice: in a saucepan, bring the chicken broth, coconut milk, sugar and salt to a boil. Add the rice and reduce heat to low. Cover and simmer until liquid is absorbed, about 15 minutes. Stir occasionally.
  • Heat 2 Tbsp. vegetable oil in a large skillet over medium heat. Sautee the garlic, ginger and peppers until softened. Then add the shrimp. Cook shrimp until pink on both sides, about 2 minutes each side.
  • Remove from heat. Serve shrimp and peppers over the coconut rice, and pour the citrus sauce on top.

More about "thai basil shrimp with coconut rice recipes"

THAI GREEN CURRY COCONUT SHRIMP WITH BASIL - SKINNYTASTE
thai-green-curry-coconut-shrimp-with-basil-skinnytaste image
2011-10-12 Instructions. In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add …
From skinnytaste.com


A TRULY AUTHENTIC THAI BASIL SHRIMP RECIPE - THE SPRUCE EATS
a-truly-authentic-thai-basil-shrimp-recipe-the-spruce-eats image
2021-06-29 Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go. Add the shrimp, stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and …
From thespruceeats.com


THAI GREEN CURRY COCONUT SHRIMP WITH BASIL RECIPE
Serve this Thai green curry coconut shrimp over rice for a decadent and filling meal. Made with coconut milk and green curry paste blended with shrimp. Made with coconut milk and green …
From recipes.net


THAI COCONUT CURRY SHRIMP WITH SWEET CORN AND BASIL - WILD THISTLE …
Add corn, garlic, ginger, and peppers to the same pan and cook for 3-5 minutes, stirring frequently. Add curry paste and stir for about 30 seconds, then add coconut milk and fish …
From wildthistlekitchen.com


THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE – RECIPES NETWORK
Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut …
From recipenet.org


THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE | MOUNTAIN VIEW …
Thai-Style Basil Shrimp with Basil-Coconut Rice. In a soup kettle over medium heat, saute carrots in butter for 5 minutes, stirring occasionally. Add squash, broth, zucchini, salt and …
From mountainviewbulkfoods.com


THAI BASIL SHRIMP – A COUPLE COOKS
2021-08-03 Mince the garlic. Peel and mince the ginger. In a small bowl, mix the soy sauce and 1 tablespoon of the sesame oil with the garlic, ginger, onion powder, and kosher salt. Toss the …
From acouplecooks.com


THAI SEARED SHRIMP W TOMATO BASIL AND COCONUT RECIPE
7 Thai Style Basil Shrimp With Basil Coconut Rice Recipes; 8 Thai Basil Shrimp Pasta; 9 Shrimp Recipes from the Thai Kitchen; 10 Thai Red Curry Shrimp Recipe; 11 Shrimp, …
From recipegoulash.cc


THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE | RECIPE CLOUD APP
1/4 cup fresh lime juice (from about 3 limes), plus wedges for serving. 1/4 cup vegetable oil, plus more for the grill. 3 tablespoons Thai red curry paste. 2 tablespoons fish sauce. 3 cloves …
From recipecloudapp.com


COCONUT RICE WITH THAI BASIL & GINGER | THE PERSNICKETY PALATE
2014-10-02 Recipe. Heat the olive oil in a non-stick medium pot on medium heat. Add onion and grated ginger and let soften for about 2 minutes. Add Thai basil leaves and stir. Rinse the rice …
From thepersnicketypalate.com


THAI BASIL SHRIMP WITH COCONUT - CHERRY ON MY SUNDAE
2020-04-14 Instructions. Heat 1 tablespoon oil in a large saute pan on high heat. Add the shrimp and saute until pink on both sides, about 4-5 minutes. Season the shrimp with salt …
From cherryonmysundae.com


17 BEST THAI SHRIMP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
2022-06-15 3. Thai Shrimp Stir-Fry with Tomatoes and Basil. Stir-fries are great for when you don’t have much time on your hands. They’re so easy to throw together and taste absolutely …
From insanelygoodrecipes.com


THAI STICKY SHRIMP WITH COCONUT RICE RECIPE | MYRECIPES
In a 3- to 4-quart pan over high heat, combine coconut milk, rice, and 3/4 cup water. Bring to a boil, reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes. …
From myrecipes.com


THAI STYLE BASIL SHRIMP WITH BASIL COCONUT RICE RECIPE
Once simmering, add the shrimp and cook about 4 to 5 minutes until the shrimp is tender and opaque, depending on the size of the shrimp. Stir in 5 large leaves basil. To serve, spoon the …
From recipegoulash.cc


Related Search