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.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

623 calories; 13.7 g protein; 90.5 g carbohydrates; 45.7 mg cholesterol; 386.2 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2010
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.:) Read More
(5)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/15/2010
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.:) Read More
(5)
Rating: 5 stars
07/15/2010
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.:) Read More
(5)
Rating: 4 stars
01/27/2010
Very Good! I loved the flavor of this dish! Read More
(3)
Advertisement
Rating: 5 stars
08/26/2012
Delicious yummy! Personal preference is less rice and more shrimp. I also used Sambal Oelek instead of thai chili. For short cuts I am a huge fan of Gourmet Blends so I used tube lemon grass basil and fresh ginger - but supplemented with fresh for garnish and presentation. I will for sure be using this recipe in the future. FYI - check the cooking time on the bag of rice I followed this recipe and in burned and had to redo (must have been my type of organic rice). Read More
Rating: 5 stars
10/21/2016
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. Read More
Rating: 5 stars
06/21/2016
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 also had to use lemongrass paste in place of fresh lemongrass because it's what was available. Otherwise I made this as written and it was delicious. I will definitely be making this again. Read More
Advertisement