Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Zest the
Lime (1)
, and save the juice.
Step 2
In a small saucepan, bring
Coconut Milk (1 can)
, half of the lime zest (save the rest for garnish), the smashed
Lemongrass (1 stalk)
, and the
Fresh Ginger (2)
to simmer on medium-low heat for 5 minutes. Do not over boil.
Step 3
Stir in
Fish Sauce (1/2 tsp)
and 1 tablespoon lime juice, turn the heat off and taste. Adjust with more lime or fish sauce if you want.
Step 4
Add a few slices of
Red Chili Peppers (to taste)
for heat. Set aside and let flavors infuse while the rice is cooking.
Step 5
Gently rinse and pat dry the
Jumbo Shrimp (14 oz)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Grab some
Coconut Oil (1 Tbsp)
and in a skillet, heat over medium heat.
Step 7
When the skillet is hot add the shrimp and sear each side 2-3 minutes (depending on the size). When done to your liking, set aside and give a little squeeze of lime.
Step 8
When ready to serve, warm up the sauce just a bit, and strain. Garnishing with
Fresh Thai Basil (8)
,
Kaffir Lime Leaves (to taste)
, and remaining lime zest.
Rate & Review
{{id}}