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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, Thai Sweet-And-Sour Cucumber Salad.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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