Ingredients

• 1 cup dried Chinese mushrooms
• 2 tablespoons vegetable or peanut oil
• 6 scallions, chopped
• 1/2 cup dry unsweetened shredded coconut
• 1 fresh green chile pepper, seeded and chopped
• 1 cup jasmine rice
• 1/2 cup fish stock
• 1 3/4 cups coconut milk
• 12 ounces cooked shelled shrimp
• 6 sprigs fresh Thai basil

Directions

1. Place the mushrooms in a small bowl, cover with hot water, and set aside to soak for 30 minutes.  Drain, then cut off and discard the stalks and slice the caps.
2. Heat the oil in a wok and stir-fry the scallions, coconut, and chile peppers for 2-3 minutes until lightly browned.  Add the mushrooms and stir-fry for 3-4 minutes.
3. Add the rice and stir-fry for 2-3 minutes, then add the stock and bring to a boil.  Reduce the heat and add the coconut milk.  Let simmer for 10-15 minutes, unit the rice is tender.  Stir in the shrimp and basil.  Stir in the shrimp and basil, heat through and serve.