This another YUMMO recipe from Rachael Ray! If you like all things coconut you will definitely love this as much as Brian and I did.
2 1/2 cups chicken broth
1 1/2 cups sweetened shredded coconut
1 cup long-grain rice
4 T 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 t 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 T tamari (dark aged soy sauce)
5 scallions, thinly sliced
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 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 (twice around the pan). Season the shrimp with salt and pepper and add to the hot skillet. Saute the shrimp for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate and reserve. Return the skillet to the heat and add the remaining 2 tablespoons of vegetable oil. Add the onions, napa cabbage, carrots, red pepper flakes, garlic, ginger, and red bell peppers to the pan. Cook, stirring frequently, for 3 to 4 minutes. Add the tamari and the remaining cup of stock, then toss the shrimp back into the pan and stir to combine. Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through. Add the scallions, basil, half of the cilantro and lime juice and taste for seasoning, adding more tamari, salt, or pepper to taste.
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.