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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

Nutrition Info

405.4 calories carbohydrate: 17.7 g cholesterol: 172.6 mg fat: 27.4 g fiber: 4.8 g protein: 24.1 g saturatedFat: 20.9 g servingSize: - sodium: 215.2 mg sugar: 1 g transFat: : - unsaturatedFat: : -

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.

4 servings

Sweet sugar snap peas and shrimp cooked with coconut milk, garlic, ginger, and some heat! Serve over cooked rice noodles.