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