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

  • scallions
  • basil
  • red peppers
  • coconut milk
  • fish sauce
  • limes
  • peas
  • brown basmati rice
  • red curry paste
  • shrimp

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.

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