This recipe kind of happened by accident. I was researching several Thai dishes and tasting the tastes when I walked home and stared at my fridge, whereupon this recipe appeared. Sambal Oelek, a garlic-chili paste that is available in the Asian department of most supermarkets and Asian specialty shops, is a delicious condiment to consume with this dish as well as many other Asian foods. It tastes good and is fairly hot.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups uncooked jasmine rice
- 2 teaspoons unsalted butter
- 2 teaspoons minced fresh ginger root
- 2 (14 ounce) cans coconut milk
- 2 cups water
- ½ teaspoon salt
- 1 tablespoon peanut oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 Thai chile pepper, seeded and minced
- 1 teaspoon minced fresh ginger root
- 1 teaspoon minced lemon grass
- ½ pound peeled and deveined medium shrimp (30-40 per pound)
- ½ red bell pepper, sliced
- 1 tablespoon chopped fresh basil
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- ½ lime, juiced
- 1 ½ cups diced pineapple
- 2 teaspoons white sugar, or to taste
- ¼ cup chopped fresh cilantro
Instructions
- Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
- Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
- Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.
Nutrition Facts
| Calories | 623 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 20 g |
| Sodium | 386 mg |
| Sugars | 9 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I left out the sugar and added a bit of red onion but this recipe is delicious. If I had a food processor to do the chopping for me I’d probably makes this regularly.
The depth of flavor in this is amazing. I would give it more than five stars if I could. I substituted a scotch bonnet for the Thai chile pepper because my grocery doesn’t have thai chile’s. I also had to use lemongrass paste in place of fresh lemongrass because it’s what was available. Otherwise I made this as written and it was delicious. I will definitely be making this again.
Delicious, yummy! Personal preference is less rice and more shrimp. I also used Sambal Oelek instead of thai chili. For short cuts, I am a huge fan of Gourmet Blends so I used tube lemon grass, basil and fresh ginger – but supplemented with fresh for garnish and presentation. I will for sure be using this recipe in the future. FYI – check the cooking time on the bag of rice, I followed this recipe and in burned and had to redo (must have been my type of organic rice).
This dish is bursting with flavor. Great job, and thanks for sharing. This would be a great potluck dish. I will admit, I omitted the white sugar and only used half the rice. 🙂
Very Good! I loved the flavor of this dish!