2 1/2 cups chicken stock or broth
1 1/2 cups sweetened shredded coconut
1 cup long-grain rice
4 tablespoons vegetable oil
1 1/2 pounds large shrimp, peeled and deveined
Salt and freshly ground black pepper
1 small yellow onion, sliced
8 napa cabbage leaves, thinly shredded
1 cup store-bought shredded carrots, or 1 medium carrot, cut into matchsticks
1 teaspoon crushed red pepper flakes
3 large garlic cloves, chopped
3-inch piece of fresh ginger, peeled and grated
1 red bell pepper, cored, seeded, and thinly sliced
3 tablespoons tamari
20 fresh basil leaves, chopped or torn
1/4 cup fresh cilantro leaves, chopped
Juice of 1 lime
In a sauce pot, combine 1 1/2 cups of the chicken stock with 1 cup of the sweetened shredded coconut; bring the mixture up to a simmer, and add the rice. Return to a simmer over low heat and place a tight-fitting lid on the pot. Cook the rice for 18 minutes.
Heat a small skillet over medium heat, add the remaining 1/2 cup of shredded coconut, stir frequently, and toast until golden, about 2 to 3 minutes. Heads up: Once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it. Remove the toasted coconut from the pan and reserve.
Heat a large skillet over medium-high heat with 2 tablespoons of vegetable oil. Season the shrimp with salt and pepper and add to the hot skillet.
Add the reserved toasted coconut to the cooked rice. Fluff the rice with a fork to distribute the toasted coconut. Serve the Thai shrimp on top of the toasted coconut rice, sprinkled with the remaining cilantro.
The doctor put me on a diet today because I have gestational diabetes. They said I have to eat well balanced meals and keep it at 2000 calories/day. I thought this was a well balanced meal. I had to measure out 2/3 cups of rice (I left the 1 cup of coconut out), and 3 oz of shrimp, and in addition to the veggies I also had to eat a serving of fruit and milk. It is a lot to eat for 1 meal. It really filled me up. This one was very tasty and I liked how colorful it was (I used an orange bell pepper instead of red because I was using up what I had). I didn't change anything in the recipe.