Chili Shrimp and Coconut Risotto
2 tablespoons olive 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, reserved from Day 1
1 cup bean sprouts
2 green onions, 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.