Thai Shrimp With Coconut-Almond Rice - cooking recipe

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 almonds, toasted
green onion, chopped (for garnish)

Preparation

Prepare rice according to the package directions, but replace half the water called for with coconut milk.
Heat the oil in a large skillet. Add shrimp and cook 3-4 minutes until pink.
Add chili sauce and stir until heated through.
Stir almonds into cooked rice and top with shrimp mixture.
Garnish with onions.