Chili Shrimp & Coconut Risotto

Chili Shrimp & Coconut Risotto-

2 Tbs. olive oil
1 pound shrimp (or 3 breasts diced cooked chicken**)
2 minced garlic cloves
1tsp. salt
1 Tbs. chili paste
1 14oz. can coconut milk
4 cups cooked rice
1 cup bean sprouts
2 green onions chopped
1 Tbs. lime juice
4 basil leaves cut into strips

Heat the oil in a large saute pan over med. heat. Add shrimp, garlic, and salt until shrimp is pink. Remove and set aside. Add chili paste and coconut milk to pan and bring to a boil. Then turn down heat and stir occasionally until it is thickened and reduced by half. Then add the rice, bean sprouts, scallions, lime juice, and then the shrimp. Cook until heated 3-4 min. Then before serving toss in the basil leaves and stir.

** My kids don't like shrimp so instead I used chicken and it was so good!

(From the Wicke's kitchen. If you have this recipe, I did change this a bit from the original)