YUM. YUM. YUM!
I LOVE Thai food. I’m even more obsessed ever since I traveled to Thailand. We literally ate Pad Thai at every meal, but our second fave was Thai Basil with Shrimp. Fresh is best so make and eat what you crave!
INGREDIENTS:
1 lb shrimp (I used rock shrimp in these photos)
1 tbs peanut oil
1 small red onion (thinly sliced)
1 red bell pepper (cut into thin strips)
2 garlic cloves (minced)
4 tbsps tamari/shoyu/soy sauce
1 tsp coconut palm sugar or honey
1 cup Thai basil
2 tbs ginger (minced)
Freshly cooked jasmine/brown/wild rice
1 cup shredded coconut/coconut flakes (toasted)
Sesame Seeds (optional)
DIRECTIONS:
1. Make rice (some rices take up to 45 minutes, so plan accordingly)
Fresh and fluffy brown rice...
2. If making coconut rice, toast shredded/flaked coconut in pan or oven.
Toasting the coconut...
3. Add coconut to rice.
Delish Coconut rice!
4. In a large pan, skillet or wok over medium-high heat, heat oil and add onion, bell pepper and garlic. Stir-fry for 1 to 2 minutes, or until onion begins to soften.
Stir-frying the veggies...
5. Add tamari, coconut palm sugar, ginger and shrimp. Continue to stir-fry for another 5- 7 minutes or so until the shrimp turn pink.
Sweetening and sizzling up the shrimp...
6. Add basil and cook a few seconds longer.
...almost ready to EAT!
5. Serve over rice. Sprinkle with sesame seeds.
Ready to EAT (with my chopsticks that I hand-imported myself from Thailand, of course)!
YUM!
Serves 4
This recipe was adapted from VegNew’s Thai Basil Recipe.
