I would give this more than 5 stars,more than a homerun. While it does need to marinate and you have to plan ahead,it is easy to make and very much worth it. It left us both wanting more and even commenting the next morning,on how delicious last nights dinner was.
My husband & I usually shy away from Thai food restaurants, worried about the intense spices and peppers. But this sounded too good to resist, so I gave it a try and we LOVED it! I had diced , pickled jalapenos on hand, which I substituted (1 Tbsp) for the poblano. But otherwise, I made it exactly as written. The coconut & pineapple rice is soooo yummy; I think I'll make more next time and try using the leftovers for a new twist on rice pudding. This is one of our new favorite ways to serve shrimp, so thanks for sharing!
My husband and I really liked this recipe. It gives the Thai food flavor without the fuss of too many specialized ingredients. I've been to Thailand and eaten the real thing and this does taste somewhat Americanized but it will do when your tongue is yearning for Thai food fast.
Very good. I added more pineapple into the rice since I didn't make the Grilled Pineapple Salad. As suggested I used a can of green chilies instead of the roasted poblano pepper and then I also added 1/2 a jalapeno pepper for a little spice. The flavors are very addicting!
Yummy! My husband and I loved this dish....he went back for 3rds! Thanks for the great recipe.