Ingredients:(Green Curry Shrimp Kebabs with Basmati Rice)
1 can(s) low-fat coconut milk
1 stalk(s) lemongrass, smashed and chopped
2 tablespoon(s) chopped fresh ginger (from a 2-inch piece)
2 tablespoon(s) green curry paste
3 clove(s) garlic, chopped
1 tablespoon(s) brown sugar
32 (2 pounds total) jumbo shrimp, peeled and deveined, tails intact
3 small limes, sliced into 1/2-inch-thick rounds
Olive oil, for greasing grill
1 1/3 cup(s) cooked basmati rice
Directions:(Green Curry Shrimp Kebabs with Basmati Rice)
- In a blender or food processor, puree coconut milk, lemongrass, ginger, curry paste, garlic, and brown sugar. Transfer 3/4 cup green curry sauce to a large sealable plastic bag, reserving the rest (about 1 1/4 cups). Add shrimp to bag and distribute curry sauce to coat. Let marinate, refrigerated, for 2 hours. Meanwhile, immerse 8 bamboo skewers in a shallow pan of cold water.
- Remove shrimp and discard sauce. Thread 1 lime slice and 4 shrimp onto each skewer; set aside. In a small pot over medium-low heat, simmer reserved green curry sauce, covered, for 20 minutes, stirring occasionally.
- Meanwhile, heat grill to high and grease grates with olive oil. Grill kebabs until shrimp are opaque and limes are soft and char marks form, about 2 minutes per side. Serve kebabs with rice and green curry sauce on the side for drizzling.