Thai Shrimp With Coconut Almond Rice

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From the food section of the kansas city star. this is really good. the only sauce i could find at my grocery store was thai garlic-chili sauce, which is really good. and i don't toast the almonds. sigh. i'm a lazy chef. this goes well with thai sweet-and-sour cucumber salad, recipe #288002.

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Steps

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

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Heat the oil in a large skillet.

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Add shrimp and cook 3-4 minutes until pink.

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Add chili sauce and stir until heated through.

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Stir almonds into cooked rice and top with shrimp mixture.

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Garnish with onions.

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Ingredients

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jasmine rice, water, light coconut milk, canola oil, medium shrimp, chili sauce, slivered almonds, green onion