Ingredients
1 clove garlic
3 tablespoons minced fresh ginger (from a 4-inch piece)
1 to 2 Thai chiles, or 1 small serrano chile, chopped
1 cup packed tender fresh basil leaves, plus more for serving
1 cup packed fresh cilantro, plus more leaves for serving
2 teaspoons fish sauce
1/2 teaspoon sugar
1/4 cup vegetable oil
1 large or 2 small leeks, thinly sliced and well washed (2 cups)
1/2 cup long-grain white rice
3 cups homemade or low-sodium store-bought chicken broth
1 pound large shrimp, peeled and deveined
4 ounces sugar snap peas, tough strings removed, trimmed and cut into 1-inch pieces (1 1/2 cups)
Kosher salt
Lime wedges, for serving (optional)
Preparation
Turn a food processor on; drop garlic through feed tube and process until finely chopped. Add 2 tablespoons ginger, chile, basil, cilantro, fish sauce, and sugar; process until finely chopped. Add 1 tablespoon oil and 3 tablespoons water; process to a fine paste. (You should have 2/3 cup.)
Heat remaining 3 tablespoons oil in a medium saucepan over mediumâ??high until shimmering. Add leek and remaining 1 tablespoon ginger; cook until leek is translucent, 3 to 4 minutes. Stir in rice and broth, along with 1 cup water. Bring to a boil, then reduce heat to mediumâ??low and simmer, covered, until rice is very soft, 17 to 18 minutes.
Add shrimp; simmer, stirring once or twice, until opaque, 1 to 2 minutes. Stir in peas and herb paste. Remove from heat; season with salt. Serve immediately, with more cilantro and basil and lime wedges.
