Thai Coconut Shrimp and Rice

Ingredients

2 Red Bell Peppers
1 (32 oz.) chicken broth
1.5 cups uncooked converted (parboiled) Rice
1 Tbsp. Chili Garlic Sauce
1 (14 oz.) can Coconut milk
10 (1/8 inch thick) slices peeled fresh Ginger
5 Garlic Cloves
1 lb peeled, medium sized fresh shrimp
2 cups fresh sugar snap peas
.5 cup (1 inch) sliced green onion tops
1/3 cup fresh lime juice

Directions

Place first 7 ingredients in a 5-qt electric slow cooker; stir well. Cover and cook on LOW 4 hours

Increase to HIGH. Add Shrimp and remaining 3 ingredients; cover and cook 50 mins. or until shrimp turn pink. Spoon into bowls.

8 Servings