Thai Shrimp With Coconut-Almond Rice

mliss29's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 cup jasmine rice
• water
• light coconut milk
• 1 tablespoon canola oil
• 1 lb medium shrimp , shelled and deveined
• 1⁄3; cup chili sauce , Thai-style
• ½ cup slivered almond , toasted
• green onion , chopped (for garnish)

Directions:

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.

Reviews

[brokedownrage]

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!

[bigbadbrenda]

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

[MarraMamba]

yummy and oh so simple. Made a perfect light lunch yesterday!