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Home Thaise kokosrijst met garnalen en mango

Rice Asian Shrimp Quick Mango Coconut Summer Main course

This dish pairs creamy coconut rice with spicy shrimp and fresh mango, and the result is spot on every time. With a rice cooker you can 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 weeknight, yet impressive enough to wow friends. Sharing and enjoying this tasty plate is really all that matters.

Recipe

Thaise kokosrijst met garnalen en 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 people

Preparation time

Preparation time	15 min
Total	30 min

Equipment

Rice cooker
Frying pan
Grater
Cutting board
Sharp knife
Tablespoon
Paper towels

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 slices for serving
1 tsp chili flakes (to taste)
Salt and pepper to taste
Sunflower oil for frying
A handful of fresh cilantro
1 tbsp roasted 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 results in looser rice.
Place the rice in the rice cooker and add the coconut milk and the water. Stir briefly, then turn the rice cooker on. Let it do its job until it automatically switches to the keep-warm setting.
Meanwhile, peel the shrimp and pat them dry with paper towels. 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. Cook the shrimp 1 to 2 minutes per side until they are 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 cut 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, roasted sesame seeds and a lime slice. 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 watching pans, no burnt bottoms and no half-cooked rice. You turn it on, you get on with your shrimp, and when everything's ready there's a perfect plate on the table. That's cooking as it should be.

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

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