Coconut milk ties this dish together, adding a tropical note and balancing the heat of Sriracha sauce (a Thai bottled sauce of puréed red chiles). Ingredients 1 1/2 cups long-grain white rice 1 1/2 cups water 1 teaspoon sugar 1 1/2 cups unsweetened coconut milk (not low-fat; from a 13 1/2- to 14-oz can), well-stirred 1 1/2 teaspoons salt 1 pound Broccolini 2 pounds large shrimp (raw; 20 to 25 per lb), peeled and deveined 2 1/2 tablespoons Sriracha sauce 2 teaspoons cornstarch 1/2 cup reduced-sodium chicken broth 1 tablespoon vegetable oil Lime wedges

Instructions
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 remove from heat and let stand, covered, 5 minutes.

While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.

Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.

Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.


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Yields: 6 Servings
     Gourmet magazine, July 2006, page 98

notes:  Melissa Roberts-Matar

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