2 Tbsp olive oil
1 pound large shrimp, shelled and deveined
2 cloves garlic, minced
1 tsp kosher salt (regular will work just fine)
2 Tbsp chili paste (I use 2 tsp)
1 14oz can coconut milk
4 cups cooked jasmine rice
1 cup bean sprouts
1 scallion, thinly sliced
1 Tbsp fresh lime juice
Heat the oil in large saute pan over medium heat. Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside.
Add the chili paste and coconut milk to the pan and bring to 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, 3-4 minutes.
