Thai-Style Rice Salad Recipe - Allrecipes.com
Thai-Style Rice Salad Recipe
  • READY IN 3 hr

Thai-Style Rice Salad

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    3 hrs

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 More Reviews

Jul 15, 2010

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. :)

 
Jan 27, 2010

Very Good! I loved the flavor of this dish!

 

4 Ratings

Aug 26, 2012

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

  • Calories
  • 625 kcal
  • 31%
  • Carbohydrates
  • 91 g
  • 29%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 387 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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