Thai Shrimp and Rice

Thai Shrimp and Rice Recipe - A Bold and Exotic Dish from Thailand

Region / culture: Thailand | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Thai Shrimp and Rice is a delicious and flavorful dish that combines the sweetness of shrimp with the creaminess of coconut milk and the crunch of snow peas. This dish is easy to make and perfect for a quick weeknight meal.

History

Thai Shrimp and Rice is a popular dish in Thailand, where it is known for its bold flavors and use of fresh ingredients. The combination of shrimp, coconut milk, and jasmine rice is a classic Thai flavor profile that has been enjoyed for generations.

Ingredients

1 tsp vegetable oil
0.5 cup sliced scallions
1 tbsp chopped garlic
14 oz (397 g) can coconut milk
1.5 cups jasmine or converted white rice
1 cup shredded carrots
1 tsp salt
12 oz (340 g) medium shrimp, peeled and deveined
8 oz (227 g) snow peas
2 tsp lime zest

How to prepare

Heat oil in a skillet.
Add scallions and garlic, sauté for 2 minutes or until aromatic.
Pour coconut milk into a 1 qt (946 ml) liquid measure and add enough water to make 3.25 cups.
Add the mixture to the skillet and bring to a boil.
Add rice, carrots, and salt.
Cover, reduce heat, and simmer for 12 minutes or until rice is nearly tender.
Stir in shrimp, peas, and lime zest.
Bring to a simmer, cover, and cook for 4 minutes or until shrimp is cooked through and the peas are tender.
Garnish with lime wedges and chopped cilantro.

Variations

You can add additional vegetables such as bell peppers, broccoli, or mushrooms to customize this dish to your liking.

Cooking Tips & Tricks

Make sure to devein the shrimp before cooking to remove any grit or sand.

- Use jasmine rice for the best flavor and texture, but you can also use converted white rice as a substitute.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

Serving Suggestions

Thai Shrimp and Rice can be served with a side of steamed vegetables or a fresh salad.

Cooking Techniques

The key cooking techniques for this recipe include sautéing, simmering, and steaming.

Ingredient Substitutions

You can substitute chicken or tofu for the shrimp if desired.

Make Ahead Tips

You can prepare the rice mixture ahead of time and add the shrimp and peas just before serving.

Presentation Ideas

Serve Thai Shrimp and Rice in individual bowls garnished with lime wedges and fresh cilantro.

Pairing Recommendations

Thai Shrimp and Rice pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Thai Shrimp and Rice contains approximately 400 calories.

Carbohydrates

Each serving of Thai Shrimp and Rice contains approximately 45 grams of carbohydrates.

Fats

Each serving of Thai Shrimp and Rice contains approximately 15 grams of fats.

Proteins

Each serving of Thai Shrimp and Rice contains approximately 20 grams of proteins.

Vitamins and minerals

Thai Shrimp and Rice is a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains shellfish (shrimp) and coconut milk, which may be allergens for some individuals.

Summary

Thai Shrimp and Rice is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Thai Shrimp and Rice is a delicious and satisfying dish that is perfect for a quick and easy weeknight meal. With its bold flavors and fresh ingredients, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always been a fan of Thai cuisine, with its bold flavors and exotic ingredients. So when my friend Anna handed me a tattered old cookbook filled with authentic Thai recipes, I couldn't wait to dive in and start cooking.

As I flipped through the pages, one recipe in particular caught my eye - Thai Shrimp and Rice. The ingredients were simple yet flavorful - shrimp, jasmine rice, coconut milk, red curry paste, and a variety of fresh herbs and spices. It sounded like the perfect dish to impress my family with at our next Sunday dinner.

I decided to give it a try right away, gathering all the ingredients and laying them out on my kitchen counter. I started by marinating the shrimp in a mixture of soy sauce, garlic, and ginger, to infuse them with a rich umami flavor. While the shrimp sat and soaked up the marinade, I started on the rice.

I rinsed the jasmine rice until the water ran clear, then cooked it in a mixture of coconut milk and water, to give it a creamy texture and a subtle coconut flavor. As the rice simmered away on the stove, filling the kitchen with its fragrant aroma, I turned my attention to the shrimp.

I heated a large skillet over medium heat and added a dollop of red curry paste, to give the dish a spicy kick. I then tossed in the marinated shrimp, cooking them until they were pink and opaque. The aroma of garlic and ginger filled the kitchen, making my mouth water in anticipation.

Once the shrimp were cooked through, I added the cooked rice to the skillet, stirring it together with the shrimp and curry paste. I then added a splash of fish sauce and a squeeze of lime juice, to brighten up the flavors and add a hint of acidity. Finally, I garnished the dish with a sprinkle of fresh cilantro and chopped peanuts, for a bit of crunch and freshness.

When I set the dish on the table that evening, my family's eyes lit up with excitement. The vibrant colors and enticing aroma drew them in, and they eagerly dug into their plates, savoring each bite. The shrimp were tender and flavorful, with a subtle heat from the curry paste, while the coconut rice provided a creamy and fragrant base for the dish.

As we ate, my family showered me with compliments, telling me that this was one of the best dishes I had ever made. I beamed with pride, knowing that I had successfully recreated a traditional Thai recipe that had been passed down through generations.

From that day on, Thai Shrimp and Rice became a staple in our household, requested by my family for special occasions and weeknight dinners alike. I had truly struck gold with this recipe, and I was grateful to Anna for introducing me to it.

As the years passed, I continued to experiment with different variations of the dish, adding in new ingredients and techniques to make it my own. But no matter how many times I made it, the original recipe held a special place in my heart, reminding me of that first moment of excitement and discovery in my kitchen.

To this day, Thai Shrimp and Rice remains one of my favorite recipes to make, a testament to the power of good food and the joy of sharing it with those you love. And every time I cook it, I can't help but think back to that day when I first saw the recipe, and how it changed the way I thought about cooking forever.