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Home Thai coconut rice with shrimp and mango

Thai coconut rice with shrimp and mango

Rice Asian Shrimp Quick Mango Coconut Summer Main course

This dish combines creamy coconut rice with spicy shrimp and fresh mango, and the result hits the mark every time. With a rice cooker you cook the rice perfectly without having to watch it. You focus on the shrimp and the garnish, the rice cooker does the rest.

Perfect for a weekday evening, but also impressive enough to surprise friends. Enjoying this tasty plate together is really the only thing that matters.

Recipe

Thai coconut rice with shrimp and mango

Thai coconut rice with juicy shrimp and sweet mango. A dish that tastes like a holiday and is on the table in no time.

Course	Main course
Kitchen	Thai
Servings	4 servings

Preparation time

Preparation time	15 min
Total	30 min

Equipment

Rice cooker
Frying pan
Grater
Cutting board
Sharp knife
Tablespoon
Kitchen paper

Ingredients

300 g jasmine rice
200 ml coconut milk (full-fat can)
200 ml water
400 g raw shrimp (peeled or unpeeled)
1 ripe mango
2 cloves garlic, finely chopped
1 tsp fresh ginger, grated
1 tbsp fish sauce
Juice of 1 lime, plus extra wedges to serve
1 tsp chili flakes (to taste)
Salt and pepper to taste
Sunflower oil for frying
Handful of fresh cilantro
1 tbsp toasted sesame seeds

How to make Thai coconut rice with shrimp and mango?

Rinse the jasmine rice a few times under cold water until the water runs clear. This removes excess starch and gives looser grains.
Put the rice in the rice cooker and add the coconut milk and water. Stir briefly and turn on the rice cooker. Let it do its job until it automatically switches to the keep-warm setting.
Meanwhile peel the shrimp (if needed) and pat them dry with kitchen paper. Season with salt, pepper, a pinch of chili flakes and the grated ginger.
Heat a splash of sunflower oil in a frying pan over high heat. Fry the shrimp 1 to 2 minutes per side until pink and cooked through. Add the garlic in the last 30 seconds and fry briefly.
Deglaze the pan with a tablespoon of fish sauce and a small splash of lime juice. Stir well and remove the pan from the heat.
Peel the mango and slice the flesh into thin slices or cubes.
Spoon the coconut rice into deep plates or bowls. Top with the shrimp and arrange the mango alongside. Garnish with fresh cilantro, toasted sesame seeds and a lime wedge. Serve immediately and enjoy.

Cooking mode Prevents your screen from going to sleep

A rice cooker really makes dishes like this much more relaxed. No pots to keep an eye on, no burnt bottoms and no half-cooked rice. You turn it on, get on with the shrimp, and when everything's ready there's a perfect plate on the table. That's cooking the way it should be.

No mango at home? Use fresh pineapple or papaya instead — they work just as well with the creamy coconut rice. And if you don't like shrimp, this recipe also works well with thin strips of chicken or firm tofu. Taste, adjust to your liking and share it with whoever you want.

Related categories

Rice Cooker

Deep plates

ASA Selection Poke Bowls

Poke Bowl Bowls

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