Coconut Thai Shrimp and Rice (Crock Pot)

From: Chef #1111748

On Jan 4, 2009

This is an amazing recipe! I've made it twice and it just keeps getting better! I accidentally tried jasmine rice also and boy did that ruin the entire pot. I love it so much I went directly to the store, purchased my ingredients...again, and started over. I made a couple of changes. I added half a bag of diced carrots. I found this made for a crunchier texture. I also added a cup of chopped celery instead of snow peas. I toasted enough coconut to sprinkle on for each meal. It was so quick and easy. Thanks so much for this flavorful addition to my cookbook.

From: Chef #806741

On Nov 2, 2008

I made this recipe for a dinner party. I clearly do not know what converted rice is. Because the rice turned out like a pile of mush. It was disgusting. I probably should have tried it out before the party. The flavor in this recipe is amazing, I made it just as prescribed minus the coconut because I didn't know if everyone liked coconut. I had it on the table so it could be added. Everyone loved the flavor just not the texture.

From: Janine Easton

On May 2, 2004

We used this dish alone as one course at a Thai theme dinner. It was a hit with everyone! We increased the quantity of shrimp by 50% and that seemed ideal for the 8 adults. We followed the cayenne measurement in the recipe and found it was perfect. The dish displays wonderfully with a variety of colour. I would recommend adding a little more shredded roasted coconut on the garnish both for appearance, taste and to gain a slight additional texture. It's a wonderful crockpot recipe and a real keeper. Thanks Bev.

From: Don in Virginia

On Mar 9, 2004

This is a very good recipe. Next time I may try adding more coconut -maybe 1/2 cup - since the coconut taste semed to get lost in the ginger and pepper. I also used less pepper than the original recipe. The dish was delicious though. I believe the slow cooker was the best cooking implement ever invented. Thank you Bev.