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  • teaspoon(s) 1 teaspoon canola oil


  1. 1 teaspoon canola oil
  2. 1/2 cup minced onion
  3. 1/2 cup minced red bell pepper
  4. 1 clove garlic, minced
  5. 1 teaspoon ground cumin
  6. 3/4 teaspoon ground coriander
  7. 1/2 teaspoon curry powder 1/2 cup light coconut milk
  8. 1 teaspoon sugar
  9. 1/4 teaspoon crushed red pepper flakes
  10. 1 pound jumbo shrimp, peeled and
  11. deveined
  12. 1 tablespoon cornstarch
  13. 1 tablespoon water
  14. 2 tablespoons chopped fresh cilantro

  15. Directions:
  16. 1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  17. 2. 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.
  18. 3. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  19. 4. 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.
  20. ALL RIGHTS RESERVED © 2012 Printed from 7/14/20
July 2012

This recipe is a personal recipe added by vjsuarez and has not been tested or endorsed by MyRecipes.

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