Shrimp simmered in coconut milk with almonds and basil.

Steps

1. Heat oil in skillet over medium heat, add onion and chive, sauté stirring frequently until tender.
2. Add tomatoes, shrimp, almonds, sweet pepper, salt, pepper, basil and thyme; bring to the boil.
3. Reduce heat and simmer, stirring occasionally for 3 mins or until shrimp turns pink and vegetables are tender.
4. Blend cornstarch with 2 tbsp coconut milk, add to remaining milk and stir into shrimp mixture.
5. Bring to the boil, boil 1 min.
6. Serve with hot cooked rice.

Notes

• To extract milk from coconut, pour hot water over finely grated coconut. Squeeze or strain liquid.