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
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro
1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
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.
3. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
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.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 7/14/20
Go to full version of