THAI-STYLE RICE SALAD
This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It's quite spicy, and quite tasty.
Provided by Tastyeatsathome
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 3h
Yield 8
Number Of Ingredients 21
Steps:
- Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
- Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
- Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 623 calories, Carbohydrate 90.5 g, Cholesterol 45.7 mg, Fat 23.9 g, Fiber 2.9 g, Protein 13.7 g, SaturatedFat 19.5 g, Sodium 386.2 mg, Sugar 8.5 g
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Manaf Ansari
[email protected]This salad is a lot of work to make. It's not worth the effort.
Abodi banna
[email protected]I found this salad to be a bit bland. I added some extra lime juice and fish sauce, and it was much better.
Gregory Byron
[email protected]This salad is a bit too spicy for my taste. Next time, I'll use less chili peppers.
Raja Shahryar
[email protected]I added some chopped peanuts to this salad for extra crunch.
Ahmad Obhaya
[email protected]I made this salad with quinoa instead of rice. It was a great way to change things up.
Amy Ann Lutz
[email protected]I'm not a huge fan of cilantro, so I used parsley instead. It was still delicious!
Smiso MrTop Insizwa
[email protected]This salad is perfect for a light lunch or dinner. It's also great for picnics and potlucks.
Basem Hussein باسم حسين
[email protected]I love the way this salad looks. It's so colorful and vibrant.
Viola Pretty
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Marcy Thorpe
[email protected]I've made this salad several times now, and it's always a hit. It's so easy to make and always turns out delicious.
Ken Howard
[email protected]This salad is so refreshing and flavorful. I love the combination of sweet, sour, and spicy. It's a great summer salad.
Jessica Gayaram
[email protected]I made this salad for a potluck, and it was a hit. Everyone loved it! I especially liked the combination of flavors and textures.
MD Sahin Badsha
[email protected]This salad is a great way to use up leftover rice. I used brown rice, and it worked out great. The salad is also very healthy, with lots of fresh vegetables and herbs.
Vinny Nevarez
[email protected]I love how customizable this salad is. I added some grilled chicken and avocado, and it was delicious. The dressing is also very versatile. I used a little less fish sauce than the recipe called for, and it was still plenty flavorful.
Chisom sandera
[email protected]This salad was easy to make and packed with flavor. I used jasmine rice, which gave it a nice floral aroma. The vegetables were crisp and fresh, and the dressing was tangy and flavorful. I will definitely be making this salad again!