2 cups Ralston Family Farms Jasmine Rice
1 cup coconut cream
1 1/2 Tbsp sugar
1 tsp kosher salt
2 cups water
Combine rice, coconut cream, sugar, salt, and water in a medium saucepan. Bring just to a boil and stir to dissolve sugar, then reduce heat to low and cook 40-45 minutes until rice is tender and water is absorbed. Fluff with a fork, cover and let sit for 20 min.
1 large onion
1-2 fresh red chilies
2 cloves of garlic
3 cm piece of ginger
1/2 stalk of lemongrass
1 pound of peeled shrimp
8 oz sugar snap peas or green beans
4 oz peas
2 oz coconut cream
1/2 cup of vegetable stock
Peel the onion and finely slice along with the chilies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chili, ginger, lemongrass over a medium heat for 4 to 5 minutes, until soft but not colored.
Add the shrimp, vegetables, coconut cream and vegetable stock to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the shrimp is cooked through and the vegetables are tender.
Take the pan off the heat and add a squeeze of lime juice to taste. Serve with coconut rice.