Shrimp With Coconut Rice

Ingredients	Direction
1 cup dried Chinese mushrooms 2 tbsp vegetable or peanut oil 6 scallions, chopped 1/2 cup dry unsweetened coconut 1 fresh green chile, seeded and chopped 8 oz generous 1 cup fish stock 1-3/4 cups coconut milk 12 oz cooked shelled shrimp 6 sprigs fresh Thai basil	1. Place the mushrooms in a small bowl, cover with hot water, and set aside to soak for 30 minutes. Drain, then cut off and discard the stalks and slice the caps. 2. Heat 1 tablespoon of the oil in a wok and stir-fry the scallions, coconut, and chile for 2-3 minutes, until lightly browned. Add the mushrooms and stir-fry for 3-4 minutes. 3. Add the rice and stir-fry for 2-3 minutes, then add the stock and bring to a boil. Reduce the heat and add the coconut milk. Let simmer for 10-15 minutes, until the rice is tender. Stir in the shrimp and basil, heat through, and serve.

Ingredients

Direction

1 cup dried Chinese mushrooms
2 tbsp vegetable or peanut oil
6 scallions, chopped
1/2 cup dry unsweetened coconut
1 fresh green chile, seeded and chopped
8 oz generous 1 cup fish stock
1-3/4 cups coconut milk
12 oz cooked shelled shrimp
6 sprigs fresh Thai basil

1. Place the mushrooms in a small bowl, cover with hot water, and set aside to soak for 30 minutes. Drain, then cut off and discard the stalks and slice the caps.

2. Heat 1 tablespoon of the oil in a wok and stir-fry the scallions, coconut, and chile for 2-3 minutes, until lightly browned. Add the mushrooms and stir-fry for 3-4 minutes.

3. Add the rice and stir-fry for 2-3 minutes, then add the stock and bring to a boil. Reduce the heat and add the coconut milk. Let simmer for 10-15 minutes, until the rice is tender. Stir in the shrimp and basil, heat through, and serve.