Thai-Style Shrimp and Veggies with Toasted Coconut Rice

Jason found this in one of our cookbooks. I like coconut, but am not crazy over it, but this was delicious!!

Prep time 1/2 hour to chop and get items ready. Cook time about 20 mins. (About the time it takes to cook the rice)
2 1/2 c. Chicken Stock or broth (I used 1 can of Swanson's)
1 1/2 c. sweetened shredded coconut
1 c. rice

4 TBS. vegetable oil
1 1/2 lbs. larg shirmp(uncooked), peeled and deveined
Salt and pepper
1 small yellow onion
8 napa cabbage leaves, thinly sliced
1 c. carrot cut either in slices or matchsticks
1 tsp. crushed red pepper flakes
3 large garlic cloves, chopped (I used a garlic press)
3-inch piece of fresh ginger, peeled and grated
1 red bell pepper, thinly sliced
3 TBS. tamari (dark aged soy sauce--I used dark soy sauce)
5 scallions, thinly sliced
20 fresh basil leaves, chopped or torn (now that I've made it I would use my spice bottle of basil leaves--cheaper)
1/4 c. fresh cilantro chopped
Juice of 1 lime

In a sauce pot, combine 1 1/2 c. of chicken stock with 1 c. of coconut; bring to a simmer, add rice. Return to a simmer over low heat (this is so coconut doesn't burn) and place a tight-fitting lid on pot. Cook rice for 18 minutes.

Heat a small skillet over medium heat, add the remaining 1/2 c. coconut, stir frequently, and toast until golded, about 2-3 minutes. Heads up: Once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it. Remove the toasted coconut form pan and reserve.

Heat a large skillet over medium/high heat with 2 TBS. vegetable oil. Season the shrimp with sal and pepper and add to hot skillet. Saute the shrimp for 2 minutes on each side, or until they turn pink, but are not yet firm, then remove from the pan to a plate and reserve. Return the skillet to the heat and add the remining 2 TBS. of vegetable oil.

Add the onions, napa cabage, carrots, red pepper flikes, garlic, ginger, and red bell peppers to pan. Cook, stirring frequently, for 3-4 minutes.

Add the tamari and the reminaing cup of stock (the Swanson's can was about 1/2 c. short of liquid called for, but the recipe had enough liquid in the end), then toss the shrimp back into the pan and stir to combine.

Cook shrimp and veggies for 2 more minutes or until the shrimp are cooked through. Add the scallions, basil, half of cilantro, and lime juice. Taste for seasoning, adding more tamari, salt or pepper to taste.

Add the reserved toasted coconut to the cooked rice. Fluff the rice with a fork to distribute the cocount. Serve the Thai shrimp on top of the toasted coconut rice. Sprinkle with the remaining cilantro.

Serves 4