New This Month

Under 30 Minutes

Asian Shrimp Stew with Steamed Rice

This Thai stew doesn't simmer for hours -- coconut milk gives instant flavor and shrimp cook in mere minutes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2008


  • 1 cup long-grain white rice
  • 2 tablespoons cornstarch
  • 1/2 cup coconut milk
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil, such as safflower
  • 2 yellow bell peppers (ribs and seeds removed), cut into 1-inch pieces
  • 1 onion, cut into 1-inch pieces
  • 4 garlic cloves, sliced
  • 2 tablespoons minced peeled fresh ginger (from a 2-inch piece)
  • 1/4 teaspoon red-pepper flakes
  • 4 scallions, white and green parts separated and thinly sliced
  • Coarse salt
  • 1 pound peeled and deveined medium shrimp (thawed if frozen), tails removed
  • 1 to 2 tablespoons rice vinegar


  1. Cook rice according to package instructions; set aside, covered. Meanwhile, place cornstarch in a medium bowl. Gradually whisk in coconut milk, sugar, and 1 cup water; set aside.

  2. In a large skillet, heat oil over medium. Add bell peppers, onion, garlic, ginger, red-pepper flakes, and scallion whites; season with salt. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

  3. Add coconut-milk mixture to skillet; raise heat to medium-high. Boil, stirring occasionally, until thickened, 1 to 2 minutes. Add shrimp, and cook just until opaque, 3 to 4 minutes. If necessary, adjust consistency of stew with a little bit of water; season with vinegar and salt to taste.

  4. Fluff rice gently with a fork. Serve shrimp stew over rice, garnished with scallion greens.

Cook's Notes

Sharp, fragrant ginger invigorates this dish. Because it's potent and fibrous, use a sharp knife to mince it. To keep this stew tasting bright, avoid overcooking the vegetables.

Reviews Add a comment