For the Rice Substitute (Thanks to Jimmy Moore for the rice substitute idea)
One head of Cauliflower grated using the coarse side of a box grater or a coarse grater blade on a food processor. The correct grater will yield rice grain sized pieces.
Two cups packed fresh Thai basil leaves or adjust to taste.
Zest of one lime
½ tsp. salt
Two Tbsp. finely chopped fresh ginger
Four cloves garlic finely chopped
2 Tbsp. Coconut Oil
In a wok, combine garlic, ginger, coconut oil and brown lightly. Do not over brown. Add cauliflower, salt and lime zest. Stir fry to cook cauliflower. You are striving for firmness in the cauliflower similar to cooked rice. When the cauliflower is cooked add coarsely chopped basil and a ¼ cup of coconut cream. Keep the cauliflower covered while cooking the shrimp.
8 oz. raw cleaned shrimp
1 Can of unsweetened coconut cream minus the coconut cream used in the cauliflower. If you cannot find coconut cream you may substitute coconut milk but do not use lite coconut milk.
One tablespoon green Thai curry paste or to taste. Thai curry paste can be very spicy so adjust slowly to your preference.
Heat the coconut cream in a saucepan then add curry paste slowly to taste. Then add the shrimp and cook until done. Do not overcook.
Serve shrimp in the coconut cream sauce over a scoop of the cauliflower mixture. Add a finishing squeeze of lime juice.