shrimp stir fry with dad's thai peanut sauce

How To Make shrimp stir fry with dad's thai peanut sauce

• 
  1

  In a food processor, puree chili flakes with onion, garlic and lemon peel.
• 2

  In a sauce pan, heat peanut oil and add pureed mixture. Cook over very low heat, stirring occasionally, for 5 minutes.
• 3

  In another sauce pan, add rice, water and 1/2 tsp lemon juice. Stir and bring to a boil. Reduce heat to very low, cover and simmer for 20 minutes. When rice is done, keep covered and set aside.
• 4

  Add broccoli to a microwavable dish. Cover and microwave on high for 4 to 6 minutes, depending on your microwave strength. Broccoli should be fork tender when done.
• 
  5

  Go back to your peanut sauce and add the coconut milk. Increase heat to gentle boil and stir. Add lemon juice, peanut butter, cumin, brown sugar and salt to taste; stir well and simmer gently for 3 minutes. Remove from heat and cover sauce pan to keep warm.
• 
  6

  In a wok or large skillet, heat sesame oil. Add shrimp, toss and cook over medium-high heat until shrimp is just opaque.
• 
  7

  Add cooked broccoli and toss well with shrimp and sesame oil.
• 
  8

  Pour Thai Peanut Sauce over shrimp and broccoli and cook until bubbling. Reduce heat to low simmer, cover and cook about 1 to 2 minutes.
• 
  9

  Spoon rice onto plates, and ladle shrimp, broccoli and sauce mixture generously over rice.
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