Brown basmati rice and Thai coconut shrimp from Whole Grains Every Day, Every Way by Lorna J. Sass

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • springandfall on May 17, 2018

    To lighten the recipe, make 1 cup shrimp stock from the shells by simmering them in water while you prep the vegetables, then use a 5.6-oz. can coconut milk mixed with the shrimp stock, instead of a 14-oz. can of coconut milk. Also, cooking the rice right into the curry is optional; having grown up with Asian food, I prefer having the rice and curry in separate dishes. This one is good, in any case.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.