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Malaysian Nasi Lemak - Coconut Rice

Rich flavorful rice topped with spicy shrimp.


Coconut Rice

  • 3 cups rice
  • 1 pinch salt
  • 1 can of coconut milk
  • water

Other Accompanying Side Dishes

  • 1 cucumber
  • 3 hard boiled eggs
  • Roasted Spanish Peanuts
  • Fried Anchovies (optional)

Sambal Paste

  • 2 medium onion
  • 1 bulb of garlic
  • 2 inch ginger
  • 5 to 15 dry chillies (depending on taste)
  • 3 tbsp oil

Sambal Shrimp

  • 1 lb shrimp
  • 2 limes
  • 1 to 4 tsp soy sauce, adjust according to taste ( may use salt as substitute)
  • 1 tsp brown sugar
  • Sambal Paste as noted in this recipe


Coconut Rice

  1. Place rice, coconut milk and salt in pan.
  2. Add sufficient water according to rice package directions, making sure to subtract volume of coconut milk from water added.
  3. Boil according to directions on rice package.

Sambal Paste and Shrimp

  1. Cut onions, garlic, and ginger into cube size.
  2. Fry onions, garlic and ginger until fragrant in oil.
  3. Add dry chillies and fry until fragrant.
  4. Once fragrant, pour into food processor and process until well minced.
  5. Pour mixture back into pan and add shrimp once mixture is warmed.
  6. Stir until shrimp is cooked. Add brown sugar and soy sauce (or salt) to taste.
  7. Add zest and juice of 1 lime. Save other lime to place on table to be squeezed just prior to serving.
  8. Serve hot over rice, garnish with cilantro or green onions as desired.
  9. Cut cucumber into slices and serve as a side dish. Serve with other accompanying side dishes as well (hard boiled eggs etc)


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