Shrimp With Coconut Rice
1 cup dried chinese mushrooms
1tbsp olive oil or peanut oil
6 scallions, chopped
scant 1/2 cup dry unsweetened coconut
1 fresh green chile, seeded and chopped ( I use jalapeno or serrano pepper)
generous 1 cup jasmine rice ( i use brown rice)
2/3 cup fish stock
13/4 cups coconut milk
12 oz/350 g cooked shrimp
fresh basil & fresh spinach
Place mushroom in a small bowl, cover with hot water, and set aside to soak for 30 min. Drain, then cut off and discard the stalks and slice the caps.
Heat oil in wok an stir-fry the scallions, coconut an chile for 2-3 minutes, until lightly browned. Add the mushroom and stir-fry for 3-4 minutes.
Add the rice and stir fry for 2-3 minutes, then add the stock and bring to boil. Reduce the heat and add the coconut milk. Let simmer for 10-15 minutes, until the rice is tender. Stir in the shrimp, spinach and basil, heat through and serve.
Happy Hearts Day, enjoy your special day!
#Easy Recipes, easy cooking, great food!
Thursday 14 February 2013
Shrimp With Coconut Rice
