Spicy Wok Shrimp with Coconut Rice

Spicy Wok Shrimp with Coconut Rice
Photo by Romulo Yanes

Ingredients

  • ½ cup reduced-sodium chicken broth
  • 2 pounds peeled and deveined large shrimp (raw; 20 to 25 per lb)
  • 1 ½ cups well-stirred unsweetened coconut milk (not low-fat)
  • 1 pound Broccolini
  • 1 tablespoon vegetable oil
  • lime wedges
  • 2 ½ tablespoons Sriracha sauce
  • + 5 more ingredients
    • 1 teaspoon sugar
    • 1 ½ teaspoons salt
    • 1 ½ cups water
    • 1 ½ cups long-grain white rice
    • 2 teaspoons cornstarch

Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (1 1/2 cups), sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then rem...

View full recipe at Epicurious

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