Thai Shrimp With Coconut-Almond Rice |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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 |
1/2 cup slivered almonds, 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.
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