Coconut Shrimp with Basmati Rice, Apricots, and Lime

We made a winner tonight!! It was a recipe from Tyler Florence's Tyler's Ultimate so we figured it was a sure bet. We decided that maybe it's a better idea to find cookbooks we like and see if they have any Thai recipes. Mike liked it even after we told him it was Thai. We were so hungry by the time it was ready, we forgot to take a picture. Finished it off with Newcastle Brown Ale. Here's the recipe.

Coconut Sauce
2 T peanut oil
2-inch piece fresh ginger, unpeeled, smashed with the side of a large knife
2 Thai chiles, chopped
2 lemongrass stalks, white parts only, chopped into small pieces
4 shallots, chopped
1 T tomato paste
2 T sugar (we used a little less because coconut milk is pretty sweet)
1 quart coconut milk
2 kaffir lime leaves, or 1 lime, halved.

Rice
1 cup basmati rice
1-1/2 t. kosher salt
1/2 c. dried apricots, halved
3 scallions, white and green parts, finely chopped
handful of arugula leaves

1-1/2 pounds medium shrimp, shelled and deveined
1 small can straw mushrooms, drained
4 fresh basil sprigs, preferably Thai basil, for garnish
1/4 cup salted roasted peanuts, chopped, for garnish
1 lime, quartered, for garnish

First heat the oil in a large pot over medium heat. Add the ginger, chiles, lemongrass, and shallots and cook until the shallots are softened, 3 to 4 minutes. Add the tomato paste, sugar, coconut milk, and lime leaves and give it a stir. Bring to a boil, reduce the heat, and simmer, uncovered, for about 25 minutes, until the sauce is reduced by about one third and thickened.

While that's cooking, jump to the rice. Combine the rice, salt, and 2 cups of water in a small saucepan. Bring to a simmer, reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Stir in the apricots, scallions, and arugula. To finish, add the shrimp to the pot with the sauce and simmer gently just to cook through, 3 to 4 minutes. Add the straw mushrooms and stir. Spoon the rice into the bottom of 4 bowls. Spoon the shrimp over along with the sauce and garnish each bowl with basil, peanuts, and a wedge of lime.

Enjoy!!