COCONUT WATER-LIME RICE PILAF
A wonderful, coconut water and rice side dish for baked coconut shrimp.
Provided by d_ks
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart covered baking dish with 1 tablespoon butter.
- Melt remaining 2 tablespoons butter in a large, deep skillet over medium-high heat. Stir in jasmine rice and cook until slightly golden, 3 to 4 minutes. Pour in coconut water. Season with salt. Mix in juice of 1 lime. Reduce to a simmer and stir occasionally until liquid begins to be absorbed, about 5 minutes. Transfer to the prepared baking dish.
- Bake, covered, in the preheated oven until the coconut water is completely absorbed, about 20 minutes.
- Remove the cover and add carrots, green onions, cilantro, and remaining lime juice. Fluff with a fork; cover and let stand for 5 minutes. Serve with lime wedges.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 49.1 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 5.7 g, Sodium 781.3 mg, Sugar 1.6 g
CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF
Steps:
- Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
- Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
- Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
- Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
- Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
- Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
- Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
- Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings
THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)
Thai fried rice with shrimp (khao pad goong ข้าวผัดกุ้ง), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it's served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by prik nam pla (พริกน้ำปลา), the Thai condiment of chilies and fish sauce. Enjoy this recipe for Thai fried rice! Watch the video of this recipe here.
Provided by Mark Wiens (eatingthaifood.com)
Categories Thai fried rice recipe
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
- Peel 2 cloves of garlic, and then just finely mince them
- Slice ¼ of a sweet white onion into medium sized strips
- Finely dice about 3 - 4 green onions
- Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
- Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
- Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
- Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
- Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
- Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
- Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
- Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
- Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
- Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
- Lastly, toss in your green onions, stir it a few more seconds, and it's ready
- Immediately dish your fried rice onto a plate
- Slice off a wedge of lime, and serve it on the plate next to the rice
- For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
- Add 3 tablespoons of fish sauce to a small bowl
- Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
- Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
- That's is, give it a stir, and set it aside
THAI STYLE LIME PILAF
Oh, yum! My version of Trader Joe's. I was down to my last bag of TJ's Lime Pilaf and dreaded the long (2hr) drive for more. Decided to try to recreate, this is what I came up with. Hope you enjoy as much as I do! Cook times are approximate, you may need to adjust for your stove/cookware and elevation.
Provided by cylee
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredints except basil in pot, stir over medium heat until reaches boil.
- Reduce heat to low, cover and cook for 15-20 minutes without lifting lid.
- Remove lid, add basil and fluff with fork. Let sit, covered for 5 additional minutes.
- If your rice seems sticky, a small squeeze of fresh lime juice stirred into rice will help.
Nutrition Facts : Calories 173.4, Fat 0.3, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 38.3, Fiber 1.4, Sugar 0.2, Protein 3.2
PILAF-STYLE RICE
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until slightly toasted and golden, about 1 1/2 minutes. Stir in the water and salt, bring to a boil, cover, reduce the heat to medium low and cook for 18 minutes. Then let the rice rest off the heat for 5 minutes¿please don't lift the lid to give a peek or stir, or the rice will not cook evenly. Put the rice in a large serving bowl, fluff and separate the grains with a fork. Add lemon zest and/or thyme, if desired, and serve.
KAFFIR LIME PILAF
Make and share this Kaffir Lime Pilaf recipe from Food.com.
Provided by dicentra
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in 2 quart saucepan.
- Heat to boiling over medium high heat, stirring once and cover.
- Reduce heat to medium low and gently simmer until rice is tender, 15 minutes.
- Let stand 5 minutes. Remove lime leaves before serving.
Nutrition Facts : Calories 171.1, Fat 0.2, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 37.8, Fiber 1.3, Protein 3.1
THAI-STYLE LIMEADE
Juice and coffee vendors selling from carts in Thailand often use these large, round, hand-blown glass containers to display their fresh drinks, as shown in the picture below a coffee and tea vendor has them in front, simply covered with plates. We got an email from a lady who recognized them in our story of the coffee and tea vendor. She said her mother-in-law brought one home from Thailand in the 1970s, loved it, but it had broken after 30 years of use. She asked us if we could get one to replace her mother's favorite glass container. What a nice daugher! Here is our daughter Claire showing off two quarts of fresh Lime Aid she made on a sunny day, in the juice cart container that we now have available for you. Consider our 3/8 cup capacity soup ladle also, it goes together well with the container. It's about 11" tall, 7" wide, and holds a generous 25 cups (1.6 gallons). The glass is just right--durable but not too thick which would make it too heavy. In order to safely get these here from Thailand we had to have them packed into a custom wood crate, and we double-box them when shipping to you via UPS, so the price is a lot higher than what you might pay in Bangkok. We think it's a treasure you'll really enjoy especially during summer. Product of Thailand.
Yield 4 Person(s)
Number Of Ingredients 4
Steps:
- In a small saucepan warm sugar with 1 cup water, stirring to dissolve. Put lime juice into tall glass container. Add two quarts of water. Add sugar syrup. Mix well and enjoy!
More about "thai style lime pilaf food"
FRAGRANT HAKE, LIME AND COCONUT PILAF RECIPE | SAINSBURY`S ...
From sainsburysmagazine.co.uk
5/5 (46)Category DinnerServings 4Total Time 30 mins
- Heat the oil in a medium saucepan over a medium-high heat, cook the hake on both sides for 1 minute each side or until golden, remove to a plate.
- Cook the onion for 6 minutes or until golden and softened, then add the garlic, turmeric and chilli and cook for 2-3 minutes, stirring. Mix in the rice and cook for another minute.
- Add the coconut milk, 200ml of cold water, the salt, tamari, honey and green beans, then bring to the boil, allowing everything to bubble for 2 minutes. Reduce to the lowest heat setting, set the browned hake fillets on top of the rice, cover the pan tightly with a lid and cook very gently for 15 minutes.
- Remove the pan from the heat and leave to rest for 3 more minutes before removing the lid. Stir through the coriander, lime zest and juice and some salt and pepper, breaking the fish into chunky flakes as you go. Serve with the lime wedges.
THAI RICE PILAF - WENDY POLISI - HEALTHY GLUTEN-FREE RECIPES
From wendypolisi.com
5/5 (1)Total Time 15 minsCategory Side DishCalories 192 per serving
- Heat coconut oil in a large skillet to medium high. Add pineapple, carrots and sweet peas and cook for 2 minutes.
- Add rice, lime juice, fish sauce, maple syrup and ginger. Cook for 5 minutes, stirring often. Remove from heat and stir in cilantro and scallions.
CILANTRO LIME RICE PILAF - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (3)Total Time 25 minsCategory SideCalories 318 per serving
- Heat olive oil in a large saucepan over medium high heat. Add in onion and saute 3 minutes, stirring occasionally.
- Reduce the heat to low and cover with lid. Simmer 15 minutes, until all liquid has been absorbed and rice is tender.
THAI RICE PILAF RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Thai RecipesCalories 175 per servingTotal Time 15 mins
- Bring water to a boil in a medium saucepan. Add rice, reduce heat to maintain a simmer, cover and cook for 5 minutes. Remove from heat and let sit until the water is all or mostly absorbed, about 5 minutes more. Drain any remaining water.
- Meanwhile, stir lime juice, oil, fish sauce, sugar and crushed red pepper together in a medium bowl until the sugar dissolves.
RICE PILAF WITH LIME AND CILANTRO RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 8Total Time 45 mins
THAI-SPICED BAKED SALMON - MEDITERRASIAN
From mediterrasian.com
THAI GREEN BEAN PILAF RICE | FOODACIOUSLY
From foodaciously.com
Cuisine ThaiTotal Time 35 minsCategory MainsCalories 312 per serving
- In a skillet, heat the oil with chopped onions, crushed garlic, sliced chillies, grated ginger, and lemongrass. Sizzle all for 5 minutes.
- Now, add chopped green beans, broccoli, and red peppers to the rice and cook for 10 more minutes until the water has reduced.
THAI PRAWN & PEA PILAF - FOOD | DRINK | RECIPES
From waitrose.com
4/5 (27)Total Time 35 minsServings 4Calories 424 per serving
SISSY JERK COD WITH AVOCADO LIME AND HEARTY GRAIN PILAF ...
From perthpepperandpestle.ca
Estimated Reading Time 13 mins
TASTY BITE ORGANIC THAI LIME RICE -- 8.8 OZ - VITACOST
From vitacost.com
Brand Tasty BitePrice $2.39
COCONUT-LIME RICE PILAF RECIPE
From foodsided.com
Estimated Reading Time 2 mins
PAD THAI SAUCE - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
5/5 (2)Servings 4
THAI PRAWN & PEA PILAF - MENTAL HEALTH FOUNDATION
From mentalhealth.org.uk
Estimated Reading Time 50 secs
THAI SORGHUM PILAF WITH PEANUTS - WEEATLIVEDOWELL.COM
From weeatlivedowell.com
Category Side DishCalories 230 per servingTotal Time 1 hr 25 mins
RICE PILAF NUTRITION FACTS - MYFOODDIARY
From myfooddiary.com
THAI-STYLE LIME PILAF - TRADER JOE'S FAN
From traderjoesfan.com
CALORIES IN TRADER JOE'S FULLY COOKED THAI-STYLE LIME PILAF
From menuwithnutrition.com
EASY THAI STYLE LIME PILAF SUPREME - TRADER JOE'S FAN
From traderjoesfan.com
THAI FLANK STEAK WITH RICE PILAF RECIPE BY SWAMIESSTRIKERS ...
From cookpad.com
THAI STYLE LIME PILAF | GENIUS KITCHEN | PILAF RECIPES ...
From pinterest.com
THAI STYLE LIME PILAF RECIPE - FOOD.COM - PINTEREST.NZ
From pinterest.nz
GREEN ONION RICE PILAF - COOKEATSHARE
From cookeatshare.com
RECIPES - BEST RECIPES EVER - CBC
From cbc.ca
KAFFIR LIME PILAF RECIPES
From tfrecipes.com
TRADER JOE'S - THAI-STYLE LIME PILAF CALORIES, CARBS ...
From myfitnesspal.com
THAI-STYLE LIME PILAF CALORIES AND NUTRITIONAL INFORMATION
From fatsecret.com
COCONUT WATER LIME RICE PILAF RECIPES
From tfrecipes.com
LIME | THE PADDINGTON FOODIE
From thepaddingtonfoodie.com
COCONUT WATER-LIME RICE PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
THAI RICE PILAF RECIPE
From crecipe.com
THAI LIME RICE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
NUTRITION FACTS FOR TRADER JOE'S THAI STYLE LIME RICE PILAF
From myfooddiary.com
FULLY COOKED THAI-STYLE LIME PILAF NUTRITION FACTS - EAT ...
From eatthismuch.com
LIME - THAITABLE.COM
From thaitable.com
THAI PRAWN & PEA PILAF - FOOD | DRINK | RECIPES
From waitrose.com
THAI-STYLE PILAF
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love