Coconut Rice & Shrimp

Directions

Coconut Rice Directions:

Combine rice, coconut cream, sugar, salt, and water in a medium saucepan. Bring just to a boil and stir to dissolve sugar, then reduce heat to low and cook 40-45 minutes until rice is tender and water is absorbed. Fluff with a fork, cover and let sit for 20 min.

Shrimp Directions:

Directions: Peel the onion and finely slice along with the chilies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop. Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chili, ginger, lemongrass over a medium heat for 4 to 5 minutes, until soft but not colored. Add the shrimp, vegetables, coconut cream and vegetable stock to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the shrimp is cooked through and the vegetables are tender. Take the pan off the heat and add a squeeze of lime juice to taste. Serve with coconut rice.