Asian Shrimp Stew with Steamed Rice

Prep Time:
30 mins
Total Time:
30 mins

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


  • 1 cup long-grain white rice

  • 2 tablespoons cornstarch

  • ½ 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)

  • ¼ 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.

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