Prep Time: 20 minutes

Cook Time: 15 minutes

Serving: 4 people (as a main), 10 people (as an appetizer)

A Word From The Cook

“flavors galore”

Ingredients

• 24 Large Shrimp (peeled and deveined) – leave the tails intact if your making as an appetizer
• 1/4 Cup Olive Oil
• 1 Tbsp Thai Seasoning
• 2 Tbsp Vegetable Oil
• 2 Cloves Garlic (minced)
• 1/2 Cup Red Onion (diced)
• 1 Tbsp Chilli Paste with Sweet Basil Leaves (Por Kwan brand; see image 2)
• 1 Cup Coconut milk
• 2 Tbsp Fish Sauce
• 1/4 tsp Chili Powder (substitute paprika to reduce the ‘hotness’.

Instructions

1. Preheat the BBQ to medium / high heat (approx. 400)
2. In a glass bowl, toss the shrimp with Olive Oil and Thai Seasoning
3. Skewer the Shrimp and grill for about 2 minutes per side (shrimp should be marked and cooked through)
4. In a medium skillet heat the vegetable oil.
5. Add the garlic, chili paste and onion and cook until the onion is soft (about 2 minutes)
6. Add the coconut milk, fish sauce and chili powder and continue to cook for another 3/4 minutes – sauce should begin to thicken.
7. Serve over white rice by spreading the shrimp and sauce over the mounded rice.   or as an appetizer spread the sauce on a a platter and put the shrimp on top garnished with slices of green onion tops (3 inch pieces sliced thinly)