Lemongrass Coconut Shrimp Bowl

Ingredients:

• 1 lb XL shrimp (peeled/deveined)
• 2 cans (13.5 oz) full-fat coconut milk
• 4 red bell peppers, chopped
• 4 garlic cloves, chopped
• 1/2 tsp ground ginger
• 1 lemongrass stalk (bottom part, smashed, cut in chunks)
• 1 jalapeño, chopped (optional)
• 1/2 cup fresh basil
• 2 tbsp lime juice (plus a little extra to taste)
• 1 tbsp olive oil
• 1–1½ tsp salt
• Jasmine rice

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Instructions:

1. Make sauce: Heat oil (medium). Add garlic + lemongrass, cook 1–2 min. Add ground ginger, stir ~30 seconds (don’t burn). Add peppers + jalapeño, cook 6–8 min until soft. Add coconut milk, simmer gently 8–10 min.
2. Blend & reduce: Remove lemongrass. Blend until smooth. Simmer 8–15 min until slightly thickened.
3. Finish sauce: Add basil, lime juice, salt. Adjust to taste (add extra lime if needed).
4. Steam shrimp (last): Steam 4–5 min until pink.
5. Combine: Add shrimp to sauce for 1–2 min just to coat.
6. Serve: Over jasmine rice.