Exquisite Malaysian Paleo Coconut Curry Shrimp Skewers with Lemongrass-Infused Rice and Crispy Kale Chips

Allergens

Shellfish (shrimp)

Ingredients

• 16 large shrimp, peeled and deveined 2 cups jasmine rice 4 stalks lemongrass, bruised 2 cups coconut milk 1 cup water Salt, to taste Freshly ground black pepper, to taste 4 cups chopped kale Olive oil Curry powder (optional)

Instructions

1. In a small saucepan, combine jasmine rice, lemongrass stalks, coconut milk, and water. Season with salt and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes or until the rice is cooked through and tender. Discard lemongrass stalks and set aside.
2. In a medium bowl, combine shrimp and curry powder (if using). Mix well, ensuring the shrimp is evenly coated. Cover and refrigerate for 30 minutes to allow flavors to meld.
3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Toss kale with olive oil and season with salt and pepper. Spread the seasoned kale evenly on the prepared baking sheet, ensuring they don't overlap. Bake for 8 10 minutes or until crispy. Remove from the oven and set aside.
4. Thread shrimp onto skewers and discard any marinade. Heat a grill or grill pan over medium high heat. Grill shrimp skewers for 2 3 minutes per side or until they are cooked through and pink.

Chef’s Insight

The key to this dish is balancing the rich, coconut curry-infused flavors of the shrimp skewers with the lightness of the lemongrass rice and crispy kale chips, resulting in a harmonious symphony of textures and tastes.

Notes

Make sure to use fresh shrimp and high-quality coconut milk for the best flavor. Adjust the seasoning as needed, depending on your preference for saltiness and spice.