Ingredients Jump to Instructions ↓

  1. 1 cup long-grain white rice

  2. 2 tablespoons cornstarch

  3. 1/2 cup coconut milk

  4. 1 tablespoon sugar

  5. 1 tablespoon vegetable oil, such as safflower

  6. 2 yellow bell peppers (ribs and seeds removed), cut into 1-inch pieces

  7. 1 onion, cut into 1-inch pieces

  8. 4 garlic cloves, sliced

  9. 2 tablespoons minced peeled fresh ginger (from a 2-inch piece)

  10. 1/4 teaspoon red-pepper flakes

  11. 4 scallions, white and green parts separated and thinly sliced

  12. Coarse salt

  13. 1 pound peeled and deveined medium shrimp (thawed if frozen), tails removed

  14. 1 to 2 tablespoons rice vinegar

Instructions Jump to Ingredients ↑

  1. « » Cook rice according to package instructions; set aside, covered. Meanwhile, place cornstarch in a medium bowl. Gradually whisk in coconut milk, sugar, and 1 cup water; set aside.

  2. In a large skillet, heat oil over medium. Add bell peppers, onion, garlic, ginger, red-pepper flakes, and scallion whites; season with salt. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

  3. Add coconut-milk mixture to skillet; raise heat to medium-high. Boil, stirring occasionally, until thickened, 1 to 2 minutes. Add shrimp, and cook just until opaque, 3 to 4 minutes. If necessary, adjust consistency of stew with a little bit of water; season with vinegar and salt to taste.

  4. Fluff rice gently with a fork. Serve shrimp stew over rice, garnished with scallion greens.


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