Thai Shrimp with Coconut Almond Rice
Experience the vibrant flavors of Thailand with this irresistible Thai Shrimp with Coconut Almond Rice recipe! Succulent shrimp are sautéed with aromatic garlic and ginger, then coated in a bold red curry sauce infused with fish sauce, soy sauce, and a hint of lime for a perfect balance of savory and tangy notes. The fluffy jasmine rice, simmered in creamy coconut milk, is elevated with the nutty crunch of toasted almonds and shredded coconut, creating a satisfying base for the flavorful shrimp. Garnished with fresh cilantro, green onions, and optional red chili for a touch of heat, this dish is as beautiful as it is delicious. Ready in just 45 minutes, this recipe is perfect for an easy weeknight dinner with a gourmet twist.
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 1 cup Jasmine rice
- 1 cup Coconut milk, full-fat
- 1 cup Water
- 0.25 cup Slivered almonds
- 2 tbsp Unsweetened shredded coconut
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Red curry paste
- 1 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tbsp Lime juice, freshly squeezed
- 1 tsp Brown sugar
- 2 tbsp Vegetable oil
- 2 Green onions, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 1 Red chili, thinly sliced (optional, for garnish)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
While the rice is cooking, toast the slivered almonds in a dry skillet over medium heat until golden brown, about 2-3 minutes. Stir in the shredded coconut and toast for an additional minute. Remove from skillet and set aside.
In a small bowl, mix the red curry paste, fish sauce, soy sauce, lime juice, and brown sugar. Stir until smooth and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Push the shrimp to the side of the skillet and pour the curry mixture into the center. Stir well to coat the shrimp evenly, cooking for an additional minute.
Fluff the cooked rice with a fork and fold in the toasted almonds and coconut. Transfer the rice to serving plates.
Top the rice with the shrimp and garnish with green onions, chopped cilantro, and sliced red chili (if using). Serve immediately and enjoy!
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 16.4 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2765 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
