INGREDIENTS:
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon olive oil
1 teaspoon salt
2 jalapeno peppers, seeded
1/2 medium-sized red onion, minced
1/2 cup minced red bell pepper
1/2 cup minced green bell pepper
2 garlic cloves
1/4 cup olive oil
1 lime, zested and juiced
3/4 cup chopped fresh cilantro
1/3 cup shredded coconut
1/4 cup soy sauce
1 1/2 tablespoons ground cumin
1 1/2 tablespoons curry powder
1 1/2 tablespoons crushed red pepper flakes
13.5 can coconut milk
2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons cornstarch
2 tablespoons water
Brown Rice: In a large sauce pan, combine 3 cups of water and 1 1/2 cups of uncooked brown rice a tablespoon of olive oil and a teaspoon of salt. Bring to a boil over high heat. Reduce to low heat and cover tightly for 50 minutes.
Creamy Shrimp Sauce:
Combine lime, cilantro, shredded coconut, cumin, curry, crushed red pepper and soy sauce in a food processor. Add the sauté mix. Blend until smooth.
Pour the blended mix into a large skillet. Add coconut milk and warm the mixture over medium heat, stirring often.
When it gets to a simmer, stir in the shrimp.
Pre-mix the cornstarch and cold water then stir it into the hot mixture.
Continue to simmer until the shrimp are cooked through and the sauce thickens, about 4 to 5 minutes.
Serve shrimp and sauce over hot, brown rice.