Description
A one-pot meal bursting with Thai-inspired flavors.
From Erica Kastner of Buttered Side Up.
Ingredients
- 3 Tablespoons Avocado Oil, Divided
- 1 pound Medium Raw Shrimp, Peeled
- 2 cloves Garlic, Minced
- 1 Tablespoon Grated Fresh Ginger
- 1 Red Bell Pepper, Sliced
- 3 ounces, weight Shiitake Mushrooms, Sliced
- 1-¾ cup Coconut Milk (about 13 1/2 Oz. Size Can)
- ¾ cups Water
- 1-½ cup Jasmine Rice
- 1 teaspoon Salt Plus Extra For Seasoning
- 2 teaspoons Fish Sauce
- 1 Tablespoon Maple Syrup
- ¼ cups Finely Chopped Cilantro
- 1 Lime, Juiced
- 1 Jalapeno Pepper, Thinly Sliced
Preparation
In a Dutch oven, heat 1 tablespoon avocado oil over medium heat. Add shrimp and cook until pink on the bottom, about 2 minutes. Flip, add garlic and ginger, and cook until opaque throughout, stirring occasionally, about 2–3 minutes. Season to taste with salt. Remove to a plate.
Add another tablespoon of avocado oil and the red bell pepper. Cook until tender-crisp, about 2 minutes. Season to taste with salt. Remove to the plate with the shrimp.
Add remaining tablespoon of avocado oil and mushrooms. Season to taste with salt. Sauté until beginning to soften, about 4 minutes.
Add coconut milk, water, rice, salt, fish sauce, and maple syrup. Bring to a simmer. Cover, turn heat down to low, and cook until rice is tender, about 20 minutes.
Stir in shrimp, bell pepper, cilantro, and lime juice. Taste and adjust seasonings. Garnish with jalapeño and extra cilantro. Serve with extra fish sauce.
