Thai Shrimp And Sugar Snap Peas - cooking recipe

Ingredients

1 tablespoon vegetable oil
4 cloves garlic, minced
2 teaspoons red pepper flakes
1 (1 inch) piece ginger, grated
1 pound fresh sugar snap peas
2 tablespoons water
1 tablespoon cornstarch
1 pound frozen uncooked shrimp
1 (15 ounce) can coconut milk
2 plum tomatoes, diced
6 leaves Thai basil, thinly sliced

Preparation

Combine vegetable oil, garlic, red pepper flakes, and ginger in a large skillet over medium heat; cook and stir until fragrant, about 1 minute. Add sugar snap peas; cook until bright green, 1 to 2 minutes.
Stir water and cornstarch together in a small bowl until smooth; pour into the skillet. Add shrimp, coconut milk, and tomatoes. Increase heat to medium-high; cook until coconut milk is simmering and shrimp are light pink and firm, about 7 minutes. Sprinkle Thai basil on top.