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Thai Shrimp with Coconut Almond Rice
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
Loading ...April 8th, 2012
Recipe courtesy of www.newscanada.com. For this and other great recipes, visit the Almond Board of California
Servings
4Prep Time
5 minutesCook Time
20 minutesIngredients
Directions
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 sauté pan, heat 1 tablespoon 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.
Nutrients Per Serving
518 calories, 27 g fat, 4 g fibre, 43 g carbs. Excellent source of magnesium.
Copyright © 2012 St. Joseph Media. All Rights Reserved.