Thai Gluten-Free Shrimp & Coconut Fried Rice (Khao Pad Tum Goong)

Allergens

Shellfish (shrimp)

Ingredients

• 2 cups gluten
• free jasmine rice
• 1 cup coconut milk
• 1 cup water
• 2 tbsp vegetable oil
• 1 lb medium shrimp, peeled and deveined
• 3 large eggs
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup green onions, chopped
• 1/4 cup roasted cashews, roughly chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat and simmer, covered, for about 18 minutes or until the rice is cooked through and tender. Remove from heat and let it stand for 5 minutes before fluffing with a fork.
2. In a large skillet or wok, heat the vegetable oil over medium high heat. Add shrimp and cook for 2 3 minutes on each side until they turn pink and opaque. Remove from skillet and set aside.
3. In the same skillet, add the eggs and scramble them until just cooked. Break into small pieces.
4. Stir in the cooked rice, red bell pepper, green onions, roasted cashews, scrambled eggs, fish sauce, lime juice, sugar, salt, and pepper. Cook for about 3 4 minutes, stirring constantly, until heated through.
5. Remove from heat, garnish with cilantro leaves, and serve immediately.

Chef’s Insight

The key to perfect Thai Gluten-Free Shrimp & Coconut Fried Rice lies in balancing the flavors and textures. Don't be shy with the fish sauce, as it adds depth and complexity to the dish.

Notes

For a more authentic flavor, use Thai jasmine rice. - Be sure to cook the shrimp just until they're pink and opaque to prevent overcooking.