Best 2 Thai Shrimp With Coconut Almond Rice Recipes
Indulge in the vibrant flavors of Thailand with this captivating Thai Shrimp with Coconut Almond Rice recipe. This delectable dish tantalizes the taste buds with a harmonious blend of savory shrimp, creamy coconut milk, aromatic spices, and nutty almond rice. The shrimp, marinated in a zesty blend of garlic, ginger, and lemongrass, is seared to perfection, delivering a succulent and flavorful bite. The coconut milk sauce, enriched with red curry paste, kaffir lime leaves, and galangal, creates a rich and fragrant symphony of flavors that envelops the succulent shrimp. Served atop a bed of fluffy almond rice, this dish offers a delightful contrast of textures and a captivating interplay of sweet, sour, and spicy notes. Accompany this main course with the equally enticing Thai Cucumber Salad, a refreshing and tangy side dish that perfectly complements the richness of the shrimp and rice. For a delightful dessert experience, try the Thai Coconut Sticky Rice with Mango, a classic Thai treat that combines the sweetness of ripe mangoes with the creamy richness of coconut sticky rice. Embark on a culinary adventure and explore the vibrant flavors of Thailand with this exquisite collection of recipes.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh shrimp, vegetables, and herbs.
- Don't overcrowd the pan: When cooking the shrimp, don't overcrowd the pan. This will prevent them from cooking evenly.
- Cook the shrimp until they are just cooked through: Overcooked shrimp will be tough and rubbery. Cook them until they are pink and opaque, but still slightly translucent in the center.
- Make sure the rice is cooked through: Before adding the shrimp, make sure the rice is cooked through. This will prevent the shrimp from overcooking.
- Garnish with fresh herbs: Before serving, garnish the dish with fresh herbs like cilantro or basil. This will add a pop of color and flavor.
Conclusion:
This Thai shrimp with coconut almond rice is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a flavorful sauce made with coconut milk, ginger, and lemongrass, and the rice is cooked with coconut milk and almonds. The dish is then garnished with fresh herbs and served with lime wedges. If you are looking for a delicious and easy-to-make Thai dish, this is the recipe for you.
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