Description
Thai rice with a delicate fragrance blends perfectly with shrimp and Chile in this exotic dish is quick cooking.
Ingredients
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Figure
175 g
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Shrimp
200 g
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Broth
200 ml
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Coconut milk
200 ml
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Cucumber
0.5 piece
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Onion
0.5 piece
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Cilantro
0.5 coup
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Coriander
0.5 tsp
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Chili
0.5 piece
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Garlic
1 tooth
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Lime
1 piece
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Vegetable oil
1 Tbsp
Cooking
First aromatizers Fig. To do this, heat a tablespoon of oil in a pan with non-stick coating. Place the sliced onions, crushed garlic, chopped chillies (without seeds) and cook for about 3 minutes, until soft.
Rinse until transparent rice. I use rice white long-grain INDICA from TM Mistral. This variety is perfect in this recipe. When cooked the grains of rice retain their shape and do not stick together.
Pour in the broth, add the coconut milk.
Bring contents to a boil. Stir, reduce heat to low. Cover and cook 20 minutes.
The rice should absorb all the liquid, and you should see that the holes for the steam output. If necessary, cover again and cook another couple of minutes.
Chop the cucumber, add it to the rice. Continue to cook under the lid for another minute or two. Then remove the pan from the heat and let stand in the dish with a lid for about 5 minutes.
While the rice stand, preheat the pan shrimp. The resulting liquid can be drained. Add the coriander (cumin), mix well and pour the juice of half a lime. Leave a few whole sprigs of cilantro, and slice the rest (together with stems). Sprinkle shrimp with cilantro and stir.
Meanwhile, the figure has reached readiness. Serve it on plates and then put the shrimp. Garnish with sprigs of cilantro and serve with lime wedges. When serving you can sprinkle with chopped cilantro.
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