Shrimp, Mango & Coconut Pilaf

Cook the rice following the instructions on the packaging, but substitute half the water with coconut milk. Add the edamames half way through cooking.

Meanwhile, in a medium-sized pan, cook the shrimps in vegetable oil over medium-high heat for 5 minutes. Add the green onions, Cayenne pepper flakes, curry powder, and the remaining coconut milk. Season with salt and pepper, to taste. Add the mango pieces. Let simmer over low heat during 3 minutes.

Serve the shrimp stir-fry on top of the coconut-flavoured rice. Garnish with roasted peanuts and fresh parsley.