Thai-style shrimp with coconut-basil rice

Ingredients:

• 0.7 kg large shrimp, peeled and deveined (leave the tails on)
• 1.5 cups jasmine rice
• 1/4 cup freshly squeezed lime juice (from about 3 limes) + wedges for serving
• 1/4 cup vegetable oil + extra for grilling
• 3 tbsp. Thai red curry paste
• 2 tablespoons fish sauce
• 3 cloves garlic, grated
• 1 can (380 g) coconut milk without sugar
• 4 cups fresh basil leaves
• Half a jalapeño, seeded and chopped
• 2 tablespoons unsalted butter
• 4 green onions, thinly sliced ​​(white parts separated from green parts)
• 2 cups coarsely chopped bean sprouts
• 0.5 cup chopped peanuts
• Bibb lettuce leaves, for serving

Preparation:

1. In a large bowl, combine lime juice, vegetable oil, curry paste, fish sauce, and garlic. Add shrimp; toss to coat. Refrigerate for at least 30 minutes or up to 1 hour. Meanwhile, soak 10 8-inch bamboo skewers in water for 30 minutes; drain. Thread shrimp onto skewers, massaging in marinade.
2. Preheat the grill to medium-high heat. In a blender, blend the coconut milk, 2 cups of basil, jalapeño, and a pinch of salt for about 30 seconds. Be careful not to overmix, or the coconut milk will separate.
3. In a medium saucepan, melt the butter over medium-high heat. Add the white parts of the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, coconut-basil puree, and 1/2 teaspoon salt. Bring to a boil, stirring and scraping the bottom of the pan with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and simmer until the rice is tender and all the liquid has been absorbed, 15-17 minutes. Remove from heat and keep covered.
4. Meanwhile, brush the grill grate with vegetable oil. Grill the shrimp skewers until cooked through and crispy grill marks appear, 2-3 minutes per side. Fluff the rice with a fork, stir in the green onions, and season with salt. Combine the bean sprouts, peanuts, and the remaining 2 cups of basil. Arrange the sprout salad and shrimp skewers on lettuce leaves. Serve with rice and lime wedges.