Best Thai Jasmine Rice Recipes

WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS

Steps:

• When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
• Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.

GRILLED TUNA OVER JASMINE RICE WITH A WASABI AND THAI VINAIGRETTE

Steps:

• Garnish: long chives
• In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside.
• In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside.
• Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.
• In a saute pan emulsify butter and water, add jasmine rice and heat.
• In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.

THAI RED CURRY SHRIMP WITH JASMINE RICE

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 GINGER CHICKEN WITH YELLOW JASMINE RICE

Steps:

• Prepare the rice according to the package directions, adding the turmeric to the cooking water.
• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring often. Remove the chicken from the skillet.
• Heat the remaining oil in the skillet. Add the eggplant, red pepper and onion and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the broth and heat to a boil. Reduce the heat to medium. Cook for 8 minutes, stirring occasionally.
• Place the coconut milk, jalapeno peppers and cilantro into a blender. Cover and blend until the mixture is smooth.
• Stir the coconut milk mixture in the skillet. Return the chicken to the skillet. Cook until the chicken is cooked through. Serve the chicken mixture with the rice.

FRIED RED THAI JASMINE RICE WITH SHRIMP

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.

SALMON WITH THAI RED CURRY SAUCE, CABBAGE SALAD, AND JASMINE RICE

Steps:

• Make rice and set aside to keep warm. Make the salad by combining the cabbage, cilantro, mint and cucumbers in a bowl. Set aside. Make the dressing by mixing the soy sauce and vinegar in a small cup and setting it aside. Make the curry sauce by heating the oil in a medium saucepan over medium heat. Saute the garlic and ginger for several minutes, then remove from the heat and add the coriander seeds, cumin, paprika, curry paste and cook over low heat for 2 minutes to release the oils, stirring constantly. Do not let it burn. Add the coconut milk, tomato paste, soy sauce, and brown sugar. Increase the heat and bring the mixture ALMOST to a boil, stirring constantly. Be careful and don't let it boil or it will separate. Remove from heat and keep warm, or reheat it very gently when ready to use. Cook the salmon by heating a heavy skillet and coating the surface with the olive oil. Season the fillet with salt and pepper. When the skillet is hot add the fillets and cook for about 3 minutes on each side or until the salmon is brown and translucent inside. Peek at the center of the fillets with the tip of a sharp knife. Don't overcook! To Serve: When your salmon is done, put about 1/2 cup of rice on a plate. Ladle some of the sauce around the rice. Place a fillet on top of the rice. Toss the salad with the dressing and place a tall mound of it on each fillet. Garnish with cilantro, and peanuts.

THAI RED CURRY AND JASMINE RICE

Steps:

• Cut chicken into 2-inch pieces.
• Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
• Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
• Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
• Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
• Cook rice according to package directions in unsalted water.
• Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.

KHAO PLOW (THAI JASMINE RICE)

Steps:

• In a 2 1/2- to 3-quart heavy saucepan with a tight-fitting lid cover rice with cold water by 2 inches.
• Swirl rice around in water several times with your hand and drain.
• Repeat procedure 2 more times, or until water runs clear, and drain rice well in a sieve.
• Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch.
• Measure by placing the tip of an index finger in the surface of the rice and ensuring that water surface is at the first joint.
• Bring water to a boil, uncovered, and boil rice 15 seconds.
• Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender.
• Remove pan from heat and let stand, covered, 5 minutes.
• Turn rice gently with a flat wooden spatula and keep warm, covered.
• Rice is best served within 1 hour of cooking.

THAI-STYLE ROAST EGGPLANT WITH MINT AND JASMINE RICE

Steps:

• Put the eggplants into a dish. Use a fork to blend the garlic, chiles, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth. Pour this over the eggplant fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.
• Cook the rice according to the package instructions.
• Heat the remaining oil in a large non-stick frying pan. Remove the eggplant fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.
• Spoon the rice into bowls and top with the sticky eggplant. Scatter with the mint leaves and peanuts and serve

THAI JASMINE RICE

Steps:

• 1. Rinse rice: Add rice to a 2 1/2-to-3 quart heavy saucepan with a tight-fitting lid, and cover rice with cold water by 2 inches. Swirl rice around in water several times with your hand, and drain. Repeat procedure 2 more times, or until water runs clear. Drain rice well in a sieve to remove all water.
• 2. Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch. Measure by placing the tip of an index finger in the surface of the rice and ensuring that water surface is at the first joint.
• 3. Bring water to a boil, uncovered, and boil rice 15 seconds. Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender. Remove pan from heat and let stand, covered, 5 minutes. Turn rice gently with a flat wooden spatula and keep warm, covered. Rice is best served within 1 hour of cooking.

THAI MUSSELS WITH JASMINE RICE

Steps:

• Boil rice until tender.
• Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.
• In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.
• Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.
• To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.

VEGETABLES IN THAI SAUCE WITH JASMINE RICE

Steps:

• Prepare the rice using the package directions, omitting the salt and margarine.
• Meanwhile, in a large saucepan, heat the oil over medium heat. Stir in the vegetables, basil, garlic, and red pepper flakes. Cook, covered, for 12 to 15 minutes, or until heated through, stirring occasionally.
• Stir in the milk, satay sauce, and lime juice. Cook for 3 to 5 minutes, or until heated through, stirring occasionally. Serve over the rice. Sprinkle with the peanuts.
• (Per Serving)
• Calories: 315
• Total Fat: 11.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 4.0g
• Monounsaturated: 5.0g
• Cholesterol: 2mg
• Sodium: 247mg
• Carbohydrates: 43g
• Fiber: 6g
• Sugars: 15g
• Protein: 14g
• Dietary Exchanges
• 1 Starch
• 3 Vegetable
• 1 Carbohydrate
• 1 Lean Meat
• 1 1/2 Fat