2 T vegetable oil

1 small onion chopped

1 medium carrot cut into matchsticks

1 t red chile flakes

1 can coconut milk

1 medium tomato chopped

1 lb. shelled and deveined medium shrimp

Steamed rice

1/2 C chopped cilantro

Lime wedges

1.  Heat oil in a large frying pan over med-high heat.  Cook onion carrot and chile flakes until onion is softened and translucent about 3 min.  Stir in coconut milk.  Add tomato and shrimp and cook until mixture is simmering and shrimp are pink about 4 min.

2. Spoon shrimp mixture over rice and sprinkle with cilantro.  Serve with lime wedges for squeezing.