Thai Chili Shrimp over Coconut Rice

• 1 ½ cups jasmine rice
• 1 ½ cups coconut milk
• 1 cup water
• 1 lb large shrimp, peeled and deveined
• 3 tbsp fish sauce
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 Thai chilies, thinly sliced
• 2 tbsp vegetable oil
• ¼ cup fresh cilantro, chopped
• 2 limes, cut into wedges

Steps

1. 1 Combine rice, coconut milk, and water in a pot and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
2. 2 In a small bowl, whisk together fish sauce, rice vinegar, sugar, garlic, ginger, and Thai chilies.
3. 3 Heat oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque.
4. 4 Pour the sauce mixture over the shrimp, stirring to coat, and cook for another 2 minutes.
5. 5 Fluff the cooked rice with a fork and serve immediately with the shrimp on top.
6. 6 Garnish with cilantro and lime wedges.

Equipment

• Pot
• Skillet
• Cutting board
• Knife

Variations

• Add bell peppers or zucchini for extra veggies.
• Substitute chicken for shrimp for a different protein.

Substitutions

• Use coconut cream for a richer flavor in place of coconut milk.
• If Thai chilies are too spicy, use jalapeno peppers instead.

Pairings

• Spring rolls
• Mango sticky rice for dessert

Nutrition

Tips

• Adjust the number of Thai chilies for your preferred spice level.
• For extra flavor, toast the rice in the pot before adding liquids.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a bit of extra coconut milk.

Serving Suggestions

• Serve with a side of steamed broccoli or a fresh cucumber salad.
• Pair with a chilled Thai iced tea for a complete meal experience.

FAQ