THAI-STYLE SHRIMP AND VEGGIES WITH TOASTED COCONUT RICE

Thai-Style Shrimp and Veggies With Toasted Coconut Rice image

Make and share this Thai-Style Shrimp and Veggies With Toasted Coconut Rice recipe from Food.com.

Provided by ratherbeswimmin

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

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
salt
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

Steps:

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.

Nutrition Facts : Calories 746.9, Fat 31.3, SaturatedFat 13.9, Cholesterol 263.7, Sodium 1339.2, Carbohydrate 70.8, Fiber 4.7, Sugar 21.7, Protein 45.5