Thai shrimp and coconut rice

Thai shrimp and coconut rice
Thai shrimp and coconut rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 284 ml can undiluted chicken broth

  • 1-1 1/2

    tsp Thai red curry paste

  • 398 ml can coconut milk

  • 1/3

    cup water

  • 1

    tsp each ground coriander and salt

  • 1-2

    red peppers, chopped

  • 1

    onion, chopped

  • 1 1/2

    cups uncooked converted rice ( must be converted rice )

  • 340 g bag frozen peeled cooked shrimp

  • 1

    lime

Directions

1. Pour chicken broth into slow cooker, then whisk in curry paste until dissolved. Whisk in coconut milk, water, coriander and salt. Stir in peppers, onion & rice. 2. Cover & cook until rice is tender, 2 hrs on high or 4 hrs on low. Then place frozen shrimp in a sieve. Rinse with cold water. Stir into rice. Cover & cook until warm, about 15 minutes. Stir in juice from half a lime. Slice other half into wedges to serve with rice. Best easten same day it's made, but will keep well for a day. May freshen up by stirring in 1/2 cup chopped fresh basil or coriander. Add strips of mango.

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