I tell ya, chili and coconut are friends. Good friends. And I especially enjoy when shrimp is invited to their party.
This is one of the recipes saved in the Great Recipe Cull of a month or so ago. It makes me smile that it was pulled from a magazine in 2002. Ah, memories.
I am so glad I learned how great Thai red chili paste is. I eventually found it in a jar, rather than a can (so I can save it in the fridge), and I just love the heat it provides. Nothing drastic, but enough to make your nose run and the back of your neck sweat. Its not the same fire you get with buffalo wings, and for that, I am grateful!
One edit I think this recipe could use... more scallions. It asked for one, I used two, and I felt like it got lost in the rice. Next time, I'll probably go with at least 4. Oh, and in case anyone is counting, I used "lite" coconut milk. I try to save calories where I can - especially since we followed dinner with angel food cake alongside that blueberry-pie-ice-cream!
Chili Shrimp and Coconut Risotto
Real Simple Magazine, September 2002
2 tablespoons olive oil
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.