Prep 1 hr
Cook 30 mins
- 2 1⁄2 cups chicken stock
- 1 1⁄2 cups sweetened flaked coconut
- 1 cup long grain rice
- 4 tablespoons vegetable oil
- 1 1⁄2 lbs large shrimp, peeled and deveined
- fresh ground black pepper
- 1 small yellow onion, sliced
- 8 leaves napa cabbage, thinly shredded
- 1 cup shredded carrot
- 1 teaspoon crushed red pepper flakes
- 3 large garlic cloves, chopped
- fresh ginger, peeled and grated (3-inch piece)
- 1 red bell pepper, seeded and thinly sliced
- 3 tablespoons tamari
- 5 scallions, thinly sliced
- 20 fresh basil leaves, chopped
- 1⁄4 cup fresh cilantro, chopped
- 1 lime, juice of
- In a saucepan, combine 1 ½ cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
- Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
- Heat a small skillet over medium heat; add in the remaining ½ cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
- Remove coconut from pan and reserve.
- Heat a big skillet over med-high heat with a tablespoon vegetable oil.
- Season shrimp with salt and pepper; add to the hot skillet.
- Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
- Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
- Cook, stirring often, for 3-4 minutes.
- Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
- Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
- Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
- Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
- Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.
My daughter made this and gave me a sample & the recipe. I made it the following week & my boyfriend couldn't compliment me enough & asked the I pass the recipe along to his roommate. Very, very good.