Curried Shrimp with Coconut Gingered Rice

Coconut Ginger Rice (recipe follows)

1 tablespoon vegetable oil
1 pound raw medium shrimp, peeled and deveined
3 cloves garlic, minced
1 cup finely chopped fresh pineapple or 1 can (8 ounces) crushed
pineapple, drained
2 tablespoons packed brown sugar
1 tablespoon fish sauce
2 teaspoons curry powder
1/4 teaspoon red pepper flakes
3 green onions, thinly sliced
Chives for garnish
1/4 cup toasted coconut
1/4 cup chopped roasted peanuts, salted or unsalted
1/4 cup chopped fresh cilantro
1/4 cup diced red bell pepper

1. Prepare Coconut Ginger Rice.

2. Meanwhile, heat wok or large skillet over high heat. Add oil and swirl to coat surface. Add shrimp and garlic; cook and stir 2 to 3 minutes, until all shrimp turn pink and opaque. Transfer to bowl with slotted spoon.

3. Add pineapple, brown sugar, fish sauce, curry powder and red pepper flakes to wok; bring to a boil over high heat, stirring constantly. Reduce heat to medium; cook 2 minutes.

4. Stir in shrimp mixture and green onions; cook 1 minute or until shrimp are heated through.

5. Mound Coconut Ginger Rice on serving platter. Pour shrimp and sauce over rice; garnish, if desired. Serve toasted coconut, peanuts, cilantro and bell pepper in small bowls to sprinkle on individual servings.

Makes 4 servings

Coconut Ginger Rice

3 cups water
2 cups long-grain white rice
1 cup unsweetened coconut milk
2 tablespoons sugar
2 teaspoons grated fresh ginger

Bring water, rice, coconut milk, sugar and ginger to a boil in medium saucepan over high heat. Reduce heat to low; cover and simmer 25 minutes or until liquid is absorbed. Fluff rice with fork.

Makes about 6 cups

AUTHOR: Lori A