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Ingredients
- 1 cup dried Chinese mushrooms
- 2 tablespoons vegetable or peanut oil
- 6 scallions, chopped
- 1/2 cup dry unsweetened shredded coconut
- 1 fresh green chile pepper, seeded and chopped
- 1 cup jasmine rice
- 1/2 cup fish stock
- 1 3/4 cups coconut milk
- 12 ounces cooked shelled shrimp
- 6 sprigs fresh Thai basil
Directions
- 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.
- Heat the oil in a wok and stir-fry the scallions, coconut, and chile peppers for 2-3 minutes until lightly browned. Add the mushrooms and stir-fry for 3-4 minutes.
- 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, unit the rice is tender. Stir in the shrimp and basil. Stir in the shrimp and basil, heat through and serve.
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