Thai shrimp and coconut rice
23
- Prep Time10 min
- Total Time10 min
- Makes8 cups (2 L)
Andreas Trauttmansdorff
Ingredients
284-mL can undiluted chicken broth
1 to 1 1/2 tsp Thai red curry paste
398-mL can coconut milk
1/3 cup water
1 tsp ground coriander
1 tsp salt
2 red bell peppers, chopped
1 onion, chopped
1 1/2 cups uncooked converted rice, see Rice essential, below
340-g bag frozen cooked peeled shrimp
1 lime
Instructions
Pour chicken broth into bowl of slow cooker, then whisk in curry paste until dissolved. Whisk in coconut milk, water, coriander and salt. Stir in peppers, onion and rice
Cover and cook until rice is tender, 2 hours on high or 4 hours on low. Then place frozen shrimp in a sieve. Rinse with cold water until ice crystals melt. Drain well and stir into rice. Cover and cook until warm, about 15 minutes. Stir in juice from half a lime. Slice other half into wedges to serve with rice. Best eaten same day it's made, but will keep well, covered and refrigerated, 1 day.
Nutrition (per serving)
Calories 293, Protein 14.6g, Carbohydrates 33.1g, Fat 11.6g, Fibre 1.1g, Sodium 629mg.
Yes, you can cook up a complete party entree in a slow cooker. This creamy rice dish with shrimp and peppers is easy - perfect for a potluck!
Rice Essential
You must use converted rice in this recipe - it's the only one that produces good results.
Freshen Up
Stir in 1/2 cup (125 mL) chopped fresh basil or coriander. Add strips of mango and sprinkle with chopped toasted peanuts.
