Wednesday, May 8, 2013

Crunchy Thai Rice Bowls

Crunchy Thai Rice Bowls
(Makes 6-8 rice bowls)

Creamy rice, tangy slaw and Thai-spiced shrimp all come together in one crunchy bowl, creating a satisfying combination of flavors and textures. For a variation, substitute chicken for the shrimp, making sure to double or triple the amount of curry paste.



-A 13.5 oz can of lite coconut milk
- 1 cup rice
- Generous ¼ teaspoon salt
- 1-2 teaspoons brown sugar (I used 2)


-6-8 Corn Tortillas
- ¼ cup dry roasted peanuts (shelled)


-2 generous cups coleslaw mix or shredded cabbage
- 1 medium orange bell pepper
- Handful of coarsely chopped cilantro
- 2-3 Tablespoons light mayo (just enough to bind the mixture)
- ½ Lemon
- 1 teaspoon whole grain mustard
- Salt to taste


-16 large shrimp (peeled, deveined and thawed) with tails removed
- 1 teaspoon Thai Panang curry paste (or Red Curry paste)*
- Small amount of coconut oil for the pan

*You can find Thai curry paste at any Asian market, or the international foods section of well stocked grocery stores.*

Preheat oven to 375 degrees. Spray the underside of a muffin tin with cooking spray.

Place several tortillas on a small plate and cover with a wet paper towel.

Microwave 30 seconds (this will make the tortillas pliable so that they can be 
formed into “bowls”.

Take the warmed tortillas and place in the spaces between the muffin cups, pressing down on the middles so that the edges stand up.

Bake about 8 minutes per batch, or until golden brown and crispy.

*Note: You can prepare the tortilla bowls in advance to cut down on prep time.*

Over medium heat, bring the coconut milk, salt and sugar to a boil in a small saucepan, stirring to make sure that the sugar has dissolved. *Tip: covering the saucepan will 
expedite this process.*
Once the coconut milk is boiling add the rice, stir and re-cover. Reduce heat to low and cook, covered, for about 35 minutes, stirring once during the cooking time. 

The rice will still be creamy after 35 minutes. Remove the lid and remove from heat; this will allow the rice to absorb more of the liquid.

While the rice is cooking, place the peanuts in a small zip top bag. Crush the peanuts by tapping them with the back of a knife.

Place the coleslaw mix (or cabbage) in a medium sized bowl.

Remove the stem, seeds and pith from the bell pepper. Slice thinly, lengthwise, then cut the slices in half crosswise.

Add to the coleslaw mix and toss with a fork.
Squeeze the lemon half into the bowl. Add the mayo, mustard and cilantro and stir to combine. Add salt to taste.

Heat a small amount of coconut oil in a large skillet. Add the curry paste and stir until the oil and curry paste have combined.

Add the shrimp to the pan and toss to make sure that they are evenly covered with the oil and curry paste. Cook until pink in color and opaque.

To serve: place a few tablespoons of the rice into the bottoms of the tortilla bowls. Add a layer of the slaw and then several of the shrimp to each bowl. 
Top with the crushed peanuts and enjoy!

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