Smoked Curry Tiger Shrimp with Coconut..

Cooking Instructions

METHOD:

In a saucepot combine 1 can coconut milk, Thai chili, chipotle peppers, 1/2 cup sugar, 2 teaspoons salt and stock. Bring to a simmer then remove from heat, blend until smooth, strain and set aside.

Meanwhile, soak the rice in warm water for 30 minutes then strain and steam in a rice steamer for 15 to 20 minutes until cooked (If you do not have a rice steamer, cook in a saucepot fitted with a lid over low heat in 6 cups water). Add the remaining can of coconut milk, fish sauce and remaining 1 Tablespoon sugar.

Season the shrimp with salt. Add to the broth and bring to a light simmer. Cook until the shrimp are pink and cooked through. Serve with the rice.

Round Out the Meal:

With steamed Chinese broccoli.

Kid Friendly:

Omit the Thai chili.