Thai Shrimp With Coconut-Almond Rice

Total Time
25mins
Prep 10 mins
Cook 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.

Ingredients Nutrition

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

(4)
Most Helpful

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

bigbadbrenda May 31, 2008

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!

ellie_ October 05, 2012

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!

brokedownrage January 02, 2012

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