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Thai-Style Rice Salad
Thai-Style Rice Salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
180 minutes
Thai-inspired shrimp dish with pineapple, lemongrass, and basil.
Ingredients:
  • 4 cups uncooked jasmine rice
  • 2 teaspoons unsalted butter
  • 2 teaspoons minced fresh ginger root
  • 2 (14 ounce) cans coconut milk
  • 2 cups water
  • 0.5 teaspoon salt
  • 1 tablespoon peanut oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 Thai chile pepper, seeded and minced
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon minced lemon grass
  • 0.5 pound peeled and deveined medium shrimp (30-40 per pound)
  • 0.5 red bell pepper, sliced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 0.5 lime, juiced
  • 1.5 cups diced pineapple
  • 2 teaspoons white sugar, or to taste
  • 0.25 cup chopped fresh cilantro
Instructions:
  • In a saucepan over high heat, combine rice, butter, ginger, coconut milk, water, and salt. Bring to a boil. Lower the heat to medium-low, cover, and simmer for about 20 minutes until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, then let it chill in the refrigerator.
  • In a large skillet over medium-high heat, warm the peanut oil. Sauté garlic, shallot, minced chile pepper, ginger, and lemon grass for 1 minute until shallot softens. Add shrimp and cook until pink. Mix in red bell pepper and cook until shrimp is opaque. Season with basil, fish sauce, soy sauce, and lime juice.
  • Combine the shrimp mixture with the chilled rice, pineapple, and sugar. Garnish with fresh cilantro before serving.

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