Coconut Thai Shrimp And Rice Recipe
Ingredients
| Chicken broth | 2 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cayenne | 3/4 Teaspoon | |
| Grated zest and juice of 2 limes | ||
| Lime juice | 1/3 Cup (16 tbs) | |
| Garlic | 7 Clove (5gm), minced | |
| Minced ginger | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Red bell pepper | 1 To taste, diced | |
| 1 carrot, peeled and shredded | ||
| Flaked coconut | 1/4 Cup (16 tbs) | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| 2 cups converted white rice | ||
| 1 pound peeled and deveined cooked jumbo shrimp, thawed if frozen | ||
| 2 ounces fresh snow peas, cut into thin strips | ||
| Toasted coconut, for garnish | ||
Directions
1. In a 4- or 5-quart electric slow cooker, mix the chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic, and ginger. Stir in the onion, bell pepper, carrot, coconut, raisins, and rice.
2. Cover and cook on the low heat setting 3 1/2 hours, or until the rice is just tender.
3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.
2. Cover and cook on the low heat setting 3 1/2 hours, or until the rice is just tender.
3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.
Chef
