Thai Shrimp With Coconut-Almond Rice

Total Time
10 mins
15 mins

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, Thai Sweet-And-Sour Cucumber Salad.

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  1. Prepare rice according to the package directions, but replace half the water called for with coconut milk.
  2. Heat the oil in a large skillet. Add shrimp and cook 3-4 minutes until pink.
  3. Add chili sauce and stir until heated through.
  4. Stir almonds into cooked rice and top with shrimp mixture.
  5. Garnish with onions.
Most Helpful

5 5

Hubby said he wiould order this in a restaurant. I added some of the coconut to the sauce at the last minute. This will be a staple at our house. Made for ZWT4 Chic Chefs plus it was used for the Aussie recipe swap 15

5 5

Very good! I was looking for something to use up an open can of coconut milk and this worked out very well. I didn't have any chili sauce so used 1 T green chili paste and also added some skinny aspagaus to the shrimp. Easy and good!

5 5

I made this when we had my parents over for dinner and everyone loved it! Both the shrimp and the rice were perfect as directed!