Thai Sticky Shrimp with Coconut Rice

What looks good today? Sure, that’ll do!

And thus begins my free-for-all method of international cooking.  For those of you who may have missed my previous posting about the slight change in approach, from now on I will be sharing international recipes on the blog in a less organized manner :)  The monthly theme was fun and educational for me over the past year, but it’s taking too much of my free time to do properly.  So I’m going back to my more regular way of cooking, which is to cook based on my mood – what looks good today?  I’ll try to mainly share the recipes that are healthy international dishes (though I’m sure an occasional unhealthy but delicious treat will sneak in there!).

I made this meal during my recent visit to Denver to visit my brother’s family. My 2 and 4 year old nephews gobbled it up! The only problem I had with the recipe was the sauce – there was too much of it, and it didn’t thicken well.  I think the thickening issue might have resulted from my addition of grapefruit juice to the sauce in place of the vinegar – perhaps that interfered with the cornstarch thickening process. So if you follow the recipe as written below, you’ll probably have better luck.  And the problem of too much sauce is easily remedied by throwing out whatever is leftover, or using it to flavor some rice or a stir fry for an additional meal.  Or just double the shrimp :)  Much thanks to my friend Lisa for sharing this recipe in our Raleigh Mennonite Church cookbook, it’s a shame it took me so long to getting around to trying it!  Note to RMC’ers: it’s on p.78.

Thai Sticky Shrimp and Coconut Rice
1 can coconut milk
1 1/4 c. rice (any kind)

In a saucepan, combine rice, coconut milk, and whatever volume of water is necessary to cook the rice (for most rice, that’s about 3/4-1 c. water). As you can see in the photo above, we used a brown rice/wild rice mixture and it was delicious. Bring to a boil and stir, then cover and simmer over low heat until rice is tender and has absorbed the liquid.

1-2 grapefruits
Fresh basil leaves

While rice is cooking, peel the grapefruit and separate the pulp from the membrane, trying to keep it in large segments or chunks. Wash and dry basil leaves and chiffonade (cut into thin ribbons).

1/2 c. packed brown sugar
1 Tbsp. cornstarch
1/4 c. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. fresh minced ginger
1 lb. shrimp, shelled

Cook the shrimp last, it is very quick to do! Mix sugar, cornstarch, soy sauce, vinegar and ginger directly in a large non-stick frying pan. Stir over high heat until boiling. Add shrimp and stir fry for about 3-4 minutes to cook.

To plate, mound rice on plates, top with shrimp mixture, then garnish with basil and grapefruit. We had some cilantro on hand too, and it also worked well with the dish.


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