Best Fried Red Thai Jasmine Rice With Shrimp Recipes

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JASMINE SHRIMP FRIED RICE



Jasmine Shrimp Fried Rice image

As described by Vicking Range...an epiphany of flavors! The subtle saltiness of fish sauce, the crisp flavors of fresh herbs and the slight bite of hot pepper make the dish sublime.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon garlic, minced
3/4 cup green onion, thinly sliced
1 jalapeno, seeded and minced (to taste)
5 cups cooked jasmine rice, cold (can be cooked and refrigerated one day ahead)
2 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons asian fish sauce
2 cups cooked shrimp, peeled, deveined and large chopped (about 12 oz.)
1/2 cup fresh cilantro, chopped
1 cup fresh basil leaf, chopped
1 tablespoon toasted sesame oil

Steps:

  • Pour olive oil into a wok or large nonstick skillet over medium-high heat. Add garlic, onions and chiles and sauté until wilted, about 3 minutes. Add rice, sugar, soy sauce and fish sauce.
  • Reduce heat to medium and sauté until ingredients are well coated and hot, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil and sauté until shrimp are hot to touch, about 3 minutes.

THAI RED CURRY SHRIMP WITH JASMINE RICE



Thai Red Curry Shrimp with Jasmine Rice image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 cup jasmine rice
2 cups water
1/2 teaspoon salt
1 pound shrimp, peeled and deveined, shells reserved
Vegetable oil
2 cloves garlic, smashed and finely chopped
1 tablespoon Thai red curry paste
1 (14-ounce) can unsweetened coconut milk
2 kaffir lime leaves
1 tablespoon Thai fish sauce
2 teaspoons brown sugar
1 lime, zested and juiced
4 shiitake mushrooms, julienned
1/2 cup mung bean sprouts, for garnish
1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish
Cilantro leaves, for garnish

Steps:

  • For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
  • For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
  • Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
  • Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
  • Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.

THAI-INSPIRED RED CURRY SHRIMP



Thai-Inspired Red Curry Shrimp image

Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!

Provided by babyluv26

Categories     Main Dish Recipes     Curries     Seafood

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger root
1 medium onion, thinly sliced
2 large carrots, cut into 1/4-inch rounds
1 medium red bell pepper, diced
1 (15 ounce) can unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon Thai red curry paste, or more to taste
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
  • Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g

FRIED RED THAI JASMINE RICE WITH SHRIMP



Fried Red Thai Jasmine Rice With Shrimp image

Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like a lot of fried rice, but believe me, you'll finish it in one sitting.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 10m

Yield Serves four generously as a one-dish meal

Number Of Ingredients 14

2 tablespoons canola or peanut oil
8 garlic cloves, minced
1 large carrot, peeled and cut in 1-inch long julienne
8 medium or large shrimp about 6 ounces, peeled, deveined and chopped
6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked)
1 bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths
2 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce)
2 to 4 tablespoons chopped cilantro
Chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chilies (nam pla prik)
Chopped roasted peanuts

Steps:

  • Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

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