Monthly Archives: July 2008

Thai Rice Salad

thai rice saladThis 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. You can use the base rice recipe here, or you can use the Mango-Ginger Coconut Rice recipe I have posted.

2 cups coconut rice, cooked (see below)

1 T peanut oil

1 1/2 c pineapple, large dice

1/2 lb shrimp

1 shallot, minced

1/4 c cilantro, chopped

1 T fresh basil, chopped

1 Thai chile, minced (if you can’t find a Thai chile, use 1-2 red jalapeno peppers)

½ sweet red pepper, sliced

1-2 T fish sauce (aka nam pla, found in the asian section of most groceries, or in a specialty market)

1 t soy

1 t ginger

1 t lemongrass, minced

2 cloves minced garlic

½ lime, juiced

Sugar to taste

 

 

Heat oil in saucepan, sauté shrimp with shallots, garlic, and basil. Add thai chile and saute another 1-2 minutes. Add red pepper and pineapple, and saute until crisp-tender, and remaining seasonings. Mix with rice, and adjust seasonings as necessary. Garnish with cilantro.

 

*note: 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.

 

Coconut Rice:

 

2 c jasmine rice

1 t unsalted butter

1 can unsweetened coconut milk

1 t ginger, minced

1 c water

1/4 t salt

 

Melt butter in a 2-3 quart saucepan over medium high heat. Add coconut milk, water, ginger, rice and salt and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes, then remove from heat. Fluff with fork.

Mango-Ginger Coconut Rice

This recipe is a variation on one I found from Paula Deen. Basically, I’ve added ginger to the recipe, and adjusted measurements. At times, I’ll press a clove of garlic and add it in at the same time as the ginger. It’s easy and quite tasty as a side dish for stir-fry, or as the base of the rice for my Thai Rice Salad.

1 t olive oil

1 ½ c rice (preferably jasmine)

1 15 oz. can coconut milk (lite is ok)

2/3 c water

1 t salt

1 t ginger

1 large ripe mango, peeled and cubed

 

In large saucepan, heat oil over medium heat. Add rice and stir to coat with oil. Add coconut milk, water, ginger and salt. Bring to boil, stir in mango. Reduce to low, cover, and simmer 20 minutes. Fluff with fork.