6 servings (serving size: 1 cup rice and about 1/4 cup sambal)
Photo: Randy Mayor; Styling: Cindy Barr
3 cups light coconut milk
2 cups uncooked long-grain white rice
2 bay leaves
1/2 teaspoon kosher salt
8 red Thai chiles
1 tablespoon peanut oil
1 cup peeled and quartered shallots (about 4 large)
2 teaspoons minced garlic
1 tablespoon brown sugar
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 (14.5-ounce) can whole plum tomatoes, undrained, seeded, and chopped
1/4 teaspoon kosher salt
How to Make It
To prepare the rice, combine coconut milk, rice, and bay leaves in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 teaspoon salt.
To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic to pan; sauté 3 minutes or until lightly browned. Add chiles and sugar to pan; sauté 1 minute or until fragrant. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 teaspoon salt. Serve sambal over rice.
WOW! super spicy, I love spicy food but this was very intense, I would half the amount of chilis. I added shrimp to the recipe, which was nice, but I felt I needed yogurt or something to cool the spice, my lips were still burning an hour later! I like this recipe but will definitely make some adjustments next time.
Fabulous! I loved this spicy dish! I did make a few changes, due to availability of fresh chilies...I had to used pickled ones which turned very well. I only used 6 and seeded them all, and the dish was still very spicy but not to worry the coconut milk cuts the spice. Also, the rice needed to cook about double the time listed in the recipe. Make sure to check it often, as not to burn. And finally, a little shredded chicken for my husband rounded it out! We loved it & the scent of it cooking is out of this world!
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