Thai Shrimp with Coconut-Almond Rice

Thai Shrimp with Coconut-Almond Rice
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  • 1 cup lite coconut milk
  • 2 cups jasmine rice
  • 1 pound shelled and deveined frozen shrimp, thawed
  • 1 tablespoon canola oil
  • Chopped scallions to garnish
  • 1 cup water
  • ¼ cup prepared Thai-style chili sauce
  • + 1 more ingredients
    • ½ cup slivered almonds, toasted

Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are golden brown, 4 to 5 minutes and set aside. Prepare rice according to package instructions, replacing half the water with coconut milk. In a saute pan, heat 1 tablespoon oil ...

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