Double-click here to change image

Chilli Prawn (Shrimp) and Coconut Risotto

Combining Red Chilli powder with seafood and coconut


2 tablespoons Virgin Coconut Oil

1 pound large shrimp, shelled and deveined

2 cloves garlic, minced

1 teaspoon kosher salt

2 tablespoons chili paste

1 14-ounce can coconut milk

4 cups cooked jasmine rice

1 cup bean sprouts1 scallion, thinly sliced

1 tablespoon fresh lime juice

Fresh basil leaves for garnish
Heat the oil in a large 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. Remove the shrimp and set aside.

Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, 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.