Coconut rice with shrimps

Coconut rice with shrimps is a good Wok menu, which is not spicy and very healthy if we look on the nutrition.  The nutrition is divided on 65% Carbohydrates, 20% proteins and 14% of fat. It takes approximately 30minutes to cook.

Coconut rice with shrimps (4 persons)

• 300grams of long grained rice.
• 2 decilitres of coconut milk.
• 2 spoons of oil.
• 1 leek (250 grams).
• 300 grams of shrimps (medium sized).
• 400grams of peas.
• 250grams of mango.

Before you start make sure all needed food are defrosted if they have been in the freezer, the leek is cut out into thin rings and that the mango is cut out into small blocks.

Part One
Boil the rice in a pot with 6 decilitres of water for 10 minutes, or until the rice is done. Then stir in the coconut milk and put the pot back on very low temperature for further 15 minutes with the lid on top. Stir with a fork.

Part Two
Heat up the oil in a Wok and stir fry the leek for 2 minutes and then remove them from the wok. Scoop in the shrimps so they get heated up for around 2 minutes then add the peas while stirring and the wok will be at boiling temperature. Then add again the leek together with the mango and bring up the temperature again to boiling while stirring for 2-3 minutes.

Part Three
Add the coconut rice to the wok and mix it. Serve the menu in 4 deep plates or bowls.

If you like other menus containing coconut, feel free to take a look at my other recipe; Chicken breast in coconut milk with cashew nuts.