CURRY COCONUT SHRIMP

Ingredients

• teaspoon(s) 1 teaspoon canola oil

Preparation

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.
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