Thai Shrimp And Sugar Snap Peas

• 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

1. 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.
2. 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.

vegetable oil, garlic, red pepper, ginger, sugar snap peas, water, cornstarch, shrimp, coconut milk, tomatoes, basil

Taken from www.allrecipes.com/recipe/258835/thai-shrimp-and-sugar-snap-peas/ (may not work)