Cilantro shrimp with lemon grass rice and coconut Recipe - Los Angeles Times

Ingredients

• 2 1/4 cups water
• 1 1/2 cups jasmine rice
• 1 stalk lemon grass, root end trimmed and cut into 2-inch pieces
• 1/4 cup sweetened flaked coconut
• 1 tablespoon peanut oil
• 1 1/2 tablespoons minced ginger root
• 1 1/2 tablespoons minced garlic
• 1 teaspoon Thai red curry paste
• 2 cups coconut milk
• 1 bunch cilantro, coarsely chopped
• 1 1/2 pounds shrimp, peeled
• 1/2 red bell pepper, chopped
• 1/2 teaspoon Thai fish sauce (nam pla)
• 2 teaspoons lime juice
• Salt, pepper