Recipe adapted from Rachael Ray Magazine
one 13.5-oz can of Lite Coconut Milk
salt and pepper
1 1/2 cups basmati or jasmine rice
1 tbs green curry paste
6-8 oz fresh or frozen sugar snap peas
10 oz frozen peas
3/4 lbs of shrimp, peeled, deveined, and cut into bite-size pieces
1 tsp rice wine vinegar or the juice of 1/2 lime
1 tsp fish sauce (optional)
Cook the rice per package directions, substituting 2/3 cup of coconut milk for an equivalent amount of water and salting the liquid (but not too much--maybe 1 tsp salt) before cooking. Once the liquid has come to a boil and you've added the rice, you can prep your other ingredients.
While the rice is cooking, put the remaining coconut milk in a medium skillet over medium-high heat. Whisk in the curry paste. Add the peas and sugar snap peas. When the mixture is hot, add the shrimp and cook until pink and firm, about 3 minutes. Add the vinegar and fish sauce. Serve over the coconut rice.