Zesty Thai Shrimp Stir-Fry with Coconut Rice

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 8 oz sugar snap peas, trimmed
• 1/2 cup fresh basil leaves, chopped
• 1 can coconut milk
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 tsp red pepper flakes, plus more to taste
• 2 tbsp coconut oil
• 1 cup jasmine rice
• 1 cup coconut milk
• 1/4 tsp salt

Instructions

1. 1

   In a small saucepan, combine the jasmine rice, 1 cup coconut milk, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

2. 2

   In a large skillet or wok, heat the coconut oil over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until partially cooked.