Coconut fried rice with shrimp and vegetables
Chef Lola's Kitchen · ♥ 564 likes · 15.4K views · 6 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp coconut oil
- 3 cup basmati rice
- 1 inch minced ginger
- 1 cup chicken stock
- 1 can coconut milk
- 1 tsp curry powder
- 2 whole habanero peppers
- 1 lb shrimps
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp oil
- 12 oz mixed vegetables
- 2 tsp seasoning powder
- onions
Heat coconut oil in a pan for a couple of minutes until really hot. Add the onions and stir-fry about two minutes until translucent.
- thyme
- minced garlic
Add thyme and minced garlic and cook about a minute, until the herbs are fragrant.
Add the washed basmati rice and toast in the aromatic oil about five minutes until a little browned, for a nutty taste.
Toasting the basmati in the aromatic oil
- salt
- bay leaves
Add chicken stock and coconut milk, salt to taste and curry powder; add the bay leaves and whole habanero peppers. Cover and cook 15 minutes.
Cooking the rice in stock and coconut milk
Remove the habaneros and bay leaves, fluff the rice so the seasoning goes through it, and take off the heat.
Season the shrimp with paprika, salt and black pepper. Cook in a little moderately hot oil.
- bell peppers
Stir-fry the mixed vegetables (carrots, sweet corn, green peas) with bell peppers if using; season with seasoning powder and salt. Add the minced habanero.
- salt
Add the rice a little at a time, coating each addition before the next, until heated through. Add the shrimp and adjust seasoning.