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
  1. Heat the oil in a large sauté pan over medium heat.
  2. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
  3. Remove the shrimp and set aside.
  4. Add the chili paste and coconut milk to the pan and bring to a boil.
  5. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
  6. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes.
  7. Serve garnished with basil leaves.