| Curry Coconut Shrimp 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 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. Serve over rice. |
