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Thai Shrimp With Coconut-Almond Rice

Contributed by: News Canada

(NC) - This warm, creamy rice is infused with coconut milk and toasty almonds. The natural sweetness of almonds and coconut marries well with the spicy chili sauce on the shrimp.


    Thai Shrimp With Coconut-Almond Rice
  • 1/2 cup (125 mL) slivered almonds, toasted
  • 2 cups (500 mL) jasmine rice
  • 1 cup (235 mL) water
  • 1 cup (235 mL) light coconut milk
  • 1 tablespoon (15 mL) canola oil
  • 1 pound (454 g) shelled and deveined frozen shrimp, thawed
  • 1/4 cup (60 mL) prepared Thai-style chili sauce
  • Chopped scallions to garnish


Place almonds in a single layer in a dry skillet, and turn heat to medium.  Toast, stirring occasionally, until almonds are golden brown, 4 to 5 minutes and set aside. Prepare rice according to package instructions, replacing half the water with coconut milk.

In a saute pan, heat 1 tablespoon (15 mL) oil and cook shrimp until pink, 3 to 4 minutes. Add chili sauce and stir until heated throughout. Stir almonds into cooked rice and top with shrimp mixture and fresh scallions. Serve.

Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: Calories 518; Cholesterol; 171 mg; Total fat 26.5 g Fibre; 4 g; Saturated; 13.9 g; Calcium; 105 mg; Monounsaturated; 7.1 g Magnesium; 103 mg; Polyunsaturated; 3.7 g Sodium; 404 mg; Carb; 43 g Potassium; 528 mg; Protein; 30 g Vitamin E; 6 mg

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