Chili Shrimp and Coconut Risotto

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in large saute pan over medium heat.
  • Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
  • Remove the shrimp and set aside.
  • Add the chili paste and coconut ilk to pan and bring to a boil.
  • Reduce heat to a simmer and cook, 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.
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