Coconut Thai Shrimp And Rice

Crockpot coconut thai shrimp and rice

ThaiChickenAdvanced240 minBy Northstar

Ingredients

Servings

2 cans chicken broth, 10 oz.
1 cup water
1 tsp coriander
0.5 tsp cumin
1 tsp salt
0.5 tsp cayenne pepper
zest and juice of 2 limes
7 clove minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrot peeled and shredded
0.3 cup flaked coconut
0.5 cup golden raisins
2 cup converted rice
1 lb peeled and deveined jumbo cooking shrimp, thawed if frozen
2 oz fresh snow peas cut into strips
toasted cocoanut for garnish
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne
pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot
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coconut, raisins and rice.
if liquid is absorbed, but rice is not tender, add 1 more cup water.
When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer.
Sprinkle with toasted coconut and serve.

1
Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and