Description
This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It’s quite spicy, and quite tasty.
Ingredients
- 4 cups uncooked jasmine rice
- 2 teaspoons unsalted butter
- 2 teaspoons minced fresh ginger root
- 2 (14 ounce) cans coconut milk
- 2 cups water
- ½ teaspoon salt
- 1 tablespoon peanut oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 Thai chile pepper, seeded and minced
- 1 teaspoon minced fresh ginger root
- 1 teaspoon minced lemon grass
- ½ pound peeled and deveined medium shrimp (30-40 per pound)
- ½ red bell pepper, sliced
- 1 tablespoon chopped fresh basil
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- ½ lime, juiced
- 1 ½ cups diced pineapple
- 2 teaspoons white sugar, or to taste
- ¼ cup chopped fresh cilantro
Instructions
- Bring the rice
- butter
- ginger
- coconut milk
- water
- and salt to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until the rice is tender
- and the liquid has been absorbed
- about 20 minutes. Remove from the heat
- fluff with a fork
- and refrigerate until cold.
- Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic
- shallot
- minced chile pepper
- ginger
- and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink
- then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil
- fish sauce
- soy sauce
- and lime juice.
- Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 3 hrs
Servings: 8