Closed Monday February 17th for Louis Riel Day
A vibrant and healthy bowl full of fresh Thai flavours. Plump shrimp are sauteed alongside bell peppers, carrot and fresh chili. Customizable heat level.
Stovetop 15-20 Minutes
Note: To defrost shrimp quickly, place in a bowl
and run cold water over bowl for 5 minutes.
Drain and set aside until ready to cook.
Once shrimp are defrosted we recommend
cooking within 24 hrs.
1. If frozen prior to cooking, drain any liquid from
bell peppers and shrimp.
2.Toast coconut in a sauce pan over medium heat
until golden brown. Reserve 1/4 cup of toasted
coconut for garnishing later (1/2 cup for full size)
3.Add rice to pot along with 1 <FNC1> cup of water
(2.5 cups for full size) and chicken stock conc.
Bring to a boil, then reduce heat to a simmer.
Cover and cook for 15 mins, let stand for 5 mins,
fluff with fork.
4.While rice cooks, preheat a large pan over high
heat with oil (canola, coconut or sunflower oil).
5.Choose your spice level. Remove red chili from
bag. For mild spice, add chili to pan whole. For
med spice, cut chili(s) in half. For hot, cut chili(s)
into several small pieces and add to pan.
6.Then, add bell peppers, carrot, garlic & shrimp.
Cook, stirring frequently for 3-4 minutes.
7.Add contents of sauce container to pan, stir.
Cook for another 1-2 minutes.
8.Serve over cooked rice. Enjoy!
Ingredients: Shrimp, Coconut, White Rice, Bell Pepper, Carrot,
Thai Chili, Garlic, Fish Sauce, Lime Juice