Thai-Style Rice Salad
Ingredients3 h servings 623 cals
- 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.
Per Serving: 623 calories; 23.9 g fat; 90.5 g carbohydrates; 13.7 g protein; 46 mg cholesterol; 386 mg sodium. Full nutrition
ReviewsRead all reviews 5
This dish is bursting with flavor. Great job, and thanks for sharing. This would be a great potluck dish. I will admit, I omitted the white sugar and only used half the rice. :)
I left out the sugar and added a bit of red onion but this recipe is delicious. If I had a food processor to do the chopping for me I'd probably makes this regularly.
The depth of flavor in this is amazing. I would give it more than five stars if I could. I substituted a scotch bonnet for the Thai chile pepper because my grocery doesn't have thai chile's. I a...