Shrimp with vegetables and rice

Who said you have to wait a long time for a stew to cook? Here you go, a recipe based on Thai cuisine - very good food that will be on your table in half an hour. The taste and benefits of seafood and vegetables have been known for a long time. Rice is the undisputed favorite. Garlic, ginger and coconut milk will provide a wonderful aroma of the dish.

Ingredients

• White rice, long grain - 1 cup
• Corn starch - 2 tbsp. l.
• Coconut milk - ½ cup
• Sugar - 1 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Sweet pepper, yellow - 2 pcs.
• Red onion - 1 pc.
• Garlic - 4 cloves
• Fresh ginger, chopped - 2 tbsp. l.
• Red pepper - ¼ tsp
• Green onions - 4 pcs.
• Salt
• Shrimps - 450 g
• Rice vinegar - 1-2 tbsp. l.

Directions

1. Cook the rice according to the instructions on the package. Place the cornstarch in a bowl. Stir in coconut milk, sugar and 1 glass of water gradually.
2. Heat oil in a skillet over medium heat. Put chopped bell peppers, chopped onions and garlic, and ginger in a skillet. Add red pepper, chopped white green onions. Salt. Cook, stirring, for 6-8 minutes.
3. Add the coconut milk mixture. Increase heat slightly. Cook for 1-2 minutes until thick, stirring occasionally. Add the peeled shrimp and cook for 3-4 minutes. Pour in some water if needed. Add vinegar and salt to taste.
4. Fluff the rice with a fork. Put shrimps with vegetables on the rice and garnish with green onions. Bon Appetit!