EASY THAI COCONUT SHRIMP AND RICE
Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad.
Provided by gourmetmomma
Categories Curries
Time 4h30m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
- Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
- In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
- Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
- Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
- Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
- Rice:.
- In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
- Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.
THAI SHRIMP WITH COCONUT-ALMOND RICE
From the Food section of the Kansas City Star. This is really good. The only sauce I could find at my grocery store was Thai garlic-chili sauce, which is really good. And I don't toast the almonds. sigh. I'm a lazy chef. This goes well with Thai Sweet-And-Sour Cucumber Salad, Recipe #288002.
Provided by mliss29
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice according to the package directions, but replace half the water called for with coconut milk.
- Heat the oil in a large skillet. Add shrimp and cook 3-4 minutes until pink.
- Add chili sauce and stir until heated through.
- Stir almonds into cooked rice and top with shrimp mixture.
- Garnish with onions.
THAI SHRIMP AND RICE
Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.
THAI CURRY WITH SHRIMP & COCONUT
Thai and Vietnamese restaurants serve curried shrimp. I enjoy it so much that I decided to try my hand at making it at home. What a success! Everyone who tried my version asks for the recipe. -Ninette Holbrook, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink., Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.
Nutrition Facts : Calories 731 calories, Fat 49g fat (21g saturated fat), Cholesterol 138mg cholesterol, Sodium 1399mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 6g fiber), Protein 32g protein.
THAI STYLE SHRIMP
A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.
Provided by Colleen Moir
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
- Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
- Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 8.2 g, Cholesterol 172.9 mg, Fat 20.1 g, Fiber 2.1 g, Protein 20.9 g, SaturatedFat 12.1 g, Sodium 501.7 mg, Sugar 3 g
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