curry-coconut shrimp

Ingredients

• Servings: 4
• 1 teaspoon canola oil
• 1/2 cup minced onion
• 1/2 cup minced red bell pepper
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 1/2 cup light coconut milk
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 1 pound jumbo shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoons chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat oil in large, nonstick saucepan over medium heat. saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
• season with cumin, coriander, and curry powder. cook for 1 more minute. stir in coconut milk, sugar, and crushed red pepper flakes. bring to a boil. reduce heat, and simmer, uncovered for 2 minutes.
• stir in shrimp, and increase heat to medium-high. cook and stir until shrimp is cooked through, about 4 minutes.
• in a small bowl, combine cornstarch with 1 tablespoon water. stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. stir in cilantro, and remove from heat.