Thai shrimp with coconut-almond rice.
Coconut milk, almonds and jasmine rice adds to this dish.
Photo courtesy/NEWS CANADA
Ingredients
1/2 cup slivered almonds, toasted
2 cups jasmine rice
1 cup water
1 cup light coconut milk
1 tbsp canola oil
1 lb shelled and deveined frozen shrimp, thawed
1/4 cup prepared Thai-style chili sauce
Chopped scallions to garnish
Place almonds in a single layer in a dry skillet and turn heat to medium. Toast, stirring occasionally, until almonds are golden brown, four to five minutes and set aside. Prepare rice according to package instructions, replacing half the water with coconut milk.
In a saute pan, heat 1 tbsp oil and cook shrimp until pink, three to four minutes. Add chili sauce and stir until heated throughout. Stir almonds into cooked rice and top with shrimp mixture and fresh scallions.
Serve.
~ Recipe courtesy of News Canada