“Elegant Gluten-Free Thai Breakfast Delight: Fragrant Coconut Rice Bowls with Spicy Shrimp and Crispy Salad”

Allergens

Shellfish (shrimp)

Ingredients

• 2 cups gluten
• free jasmine rice
• 1 can (13.5 oz) full
• fat coconut milk
• 2 cups water
• 1 lb large shrimp, peeled and deveined
• 8 lime leaves, finely chopped
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 4 cloves garlic, minced
• 2 birds eye chilies, finely chopped
• 1 cup mixed vegetables (bell peppers, carrots, cabbage), thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• Salt to taste
• Gluten
• free rice bowls or plates for serving

Instructions

1. In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes or until the rice is tender and has absorbed the liquid. Set aside covered for 5 minutes, then fluff with a fork.
2. In a bowl, marinate shrimp with lime leaves, fish sauce, sugar, half of the minced garlic, and half of the chopped chilies for 10 minutes.
3. Heat a large skillet over medium high heat. Add marinated shrimp, cook until they turn pink and opaque, around 2 3 minutes per side. Remove from skillet and set aside.
4. In the same skillet, add remaining garlic and chilies. Sauté for 1 minute until fragrant, then add mixed vegetables. Cook for about 5 minutes or until tender crisp.
5. Gently mix in the cooked shrimp and cook for another 2 minutes to warm through. Remove from heat.
6. Divide the coconut rice among gluten free rice bowls or plates, then top with the spicy shrimp and vegetable mixture.
7. Garnish with fresh cilantro and mint leaves, and add a pinch of salt to taste.

Chef’s Insight

To add a touch of elegance to your plating, use a spoon or small scoop to make little mounds of coconut rice, creating a gentle wave effect around the bowl. Garnish with cilantro and mint sprigs for an extra burst of color.

Notes

Feel free to adjust the spiciness of this dish by controlling the number of chilies used in the marinade and stir-fry.