Thai-Style Rice Salad

Thai-Style Rice Salad

3 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    3 h
Tastyeatsathome
Recipe by  Tastyeatsathome

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.
  3. Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

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Reviews (3)

Rate This Recipe
sandra
3

sandra

This dish is bursting with flavor. Great job, and thanks for sharing. This would be a great potluck dish. I will admit, I omitted the white sugar and only used half the rice. :)

michelle
2

michelle

Very Good! I loved the flavor of this dish!

DelMarGirl
0

DelMarGirl

Delicious, yummy! Personal preference is less rice and more shrimp. I also used Sambal Oelek instead of thai chili. For short cuts, I am a huge fan of Gourmet Blends so I used tube lemon grass, basil and fresh ginger - but supplemented with fresh for garnish and presentation. I will for sure be using this recipe in the future. FYI - check the cooking time on the bag of rice, I followed this recipe and in burned and had to redo (must have been my type of organic rice).

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 625 cal
  • 31%
  • Fat
  • 23.9 g
  • 37%
  • Carbs
  • 91 g
  • 29%
  • Protein
  • 13.8 g
  • 28%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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