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This is so quick and easy but yummy!

Of course you could substitute fresher ingredients and I have made it fresh before and it is even better!

Cocounut Rice:

1 can of Thai coconut milk (drain liquid out into measuring cup. Should be about 1 cup)

water

rice

Combine coconut water with water and bring to a boil, add rice and cook as normal.

Stir Fry:

Two bags frozen stir fry veggies

One bag (50-60 count) frozen cocktail shrimp

In wok or large frying pan heat up small amount of olive oil with fresh grated ginger. Add veggies and cook until heated through, add shrimp and toss.

Peanut/Coconut Sauce:

Put remaining coconut milk (will be somewhat firm) into small saucepan, add 1/3 cup peanut butter (I used smooth but chunky is fabulous too!) and grated ginger. Cook until smooth.

To serve, place rice on dish, place stir fry on top or next to rice, drizzle with sauce.

I have also made this with chicken or tofu (and even better - chicken, shrimp AND tofu!).

A spritz of fresh lemon over the top also adds a nice little bite.