Thai-Style Rice Salad Recipe

Name: Thai-Style Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups uncooked jasmine rice; 2 teaspoons unsalted butter; 2 teaspoons minced fresh ginger root; 2 (14 ounce) cans coconut milk; 2 cups water; 1/2 teaspoon salt; 1 tablespoon peanut oil; 2 cloves garlic, minced; 1 shallot, minced; 1 Thai chile pepper, seeded and minced; 1 teaspoon minced fresh ginger root; 1 teaspoon minced lemon grass; 1/2 pound peeled and deveined medium shrimp (30-40 per pound); 1/2 red bell pepper, sliced; 1 tablespoon chopped fresh basil; 1 tablespoon fish sauce; 1 teaspoon soy sauce; 1/2 lime, juiced; 1 1/2 cups diced pineapple; 2 teaspoons white sugar, or to taste; 1/4 cup chopped fresh cilantro

Servings: persons

4 cups uncooked jasmine rice
2 teaspoons unsalted butter
2 teaspoons minced fresh ginger root
2 (14 ounce) cans coconut milk
2 cups water
1/2 teaspoon salt
1 tablespoon peanut oil
2 cloves garlic, minced
1 shallot, minced
1 Thai chile pepper, seeded and minced
1 teaspoon minced fresh ginger root
1 teaspoon minced lemon grass
1/2 pound peeled and deveined medium shrimp (30-40 per pound)
1/2 red bell pepper, sliced
1 tablespoon chopped fresh basil
1 tablespoon fish sauce
1 teaspoon soy sauce
1/2 lime, juiced
1 1/2 cups diced pineapple
2 teaspoons white sugar, or to taste
1/4 cup chopped fresh cilantro

1
Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
2
Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
3
Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

872

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 cups uncooked jasmine rice, 2 teaspoons unsalted butter, 2 teaspoons minced fresh ginger root, 2 (14 ounce) cans coconut milk, and more.

Yes, Thai-Style Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai-Style Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions