https://www.copymethat.com/r/2gaDig0h4/coconut-rice-with-shrimp-and-corn/
136902891
mdUQt9h
2gaDig0h4
2024-05-15 15:20:21
Coconut Rice with Shrimp and Corn
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next time I will add some garlic and maybe an extra jalapeno.
I made the coconut rice in the rice cooker, using a can of coconut milk and a cup of chicken broth. Any white rice will do. That way the rice is cooked perfectly. I sautéed the aromatics, shrimp, and corn separately in a large pan until the shrimp was almost done and added in the cooked rice to combine.
Needed extra essential ingredients to elevate Thai flavor: 1.5 tbs fish sauce, 1 tbs sugar, juice of 1 lime (use grated lime zest for garnish) 3 chopped scallions added with shrimp or as garnish. Also, add shrimp 5 minutes before serving so as not to overcook. It’s delicious and quick.
I made the coconut rice in the rice cooker, using a can of coconut milk and a cup of chicken broth. Any white rice will do. That way the rice is cooked perfectly. I sautéed the aromatics, shrimp, and corn separately in a large pan until the shrimp was almost done and added in the cooked rice to combine.
Needed extra essential ingredients to elevate Thai flavor: 1.5 tbs fish sauce, 1 tbs sugar, juice of 1 lime (use grated lime zest for garnish) 3 chopped scallions added with shrimp or as garnish. Also, add shrimp 5 minutes before serving so as not to overcook. It’s delicious and quick.
Ingredients
- 2 tablespoons coconut oil
- 1 small yellow onion, finely chopped
- 2 tablespoons peeled and finely chopped fresh ginger
- 1 small jalapeño, seeded and finely chopped
- ¾ teaspoon kosher salt, plus more to taste
- 1½ cups jasmine rice
- 1 (14-ounce) can full-fat coconut milk
- 1 pound peeled and deveined large shrimp
- 1½ cups corn kernels, fresh (from 2 cobs) or frozen
- 1 lime, zested, then sliced into wedges
- 1 cup fresh basil leaves, torn, plus more for serving
Steps
Directions at cooking.nytimes.com
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