Thai Shrimp With Coconut-Almond Rice

Ingredients

• 1 cup jasmine rice
• water
• light coconut milk
• 1 tablespoon canola oil
• 1 lb medium shrimp, shelled and deveined
• 1/3 cup chili sauce, Thai-style
• 1/2 cup slivered almond, toasted
• green onion, chopped (for garnish)

Directions

1. 1

   Prepare rice according to the package directions, but replace half the water called for with coconut milk.

2. 2

   Heat the oil in a large skillet. Add shrimp and cook 3-4 minutes until pink.

3. 3

   Add chili sauce and stir until heated through.

4. 4

   Stir almonds into cooked rice and top with shrimp mixture.

5. 5

   Garnish with onions.