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1
In a saucepan, combine 1 1/2 cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
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2
Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
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3
Heat a small skillet over medium heat; add in the remaining 1/2 cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
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4
Remove coconut from pan and reserve.
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5
Heat a big skillet over med-high heat with a tablespoon vegetable oil.
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6
Season shrimp with salt and pepper; add to the hot skillet.
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7
Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
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8
Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
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9
Cook, stirring often, for 3-4 minutes.
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10
Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
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11
Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
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12
Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
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13
Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
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14
Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.
