Curry-Coconut Shrimp
Description
This coconut shrimp curry is made with jumbo shrimp in a lightly-spiced curry sauce; simply delicious serve over hot cooked brown rice.
Ingredients
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1 teaspoon canola oil
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1/2 cup minced onion
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1/2 cup minced red bell pepper
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1 clove garlic, minced
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1 teaspoon ground cumin
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3/4 teaspoon ground coriander
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1/2 teaspoon curry powder
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1/2 cup light coconut milk
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1 teaspoon sugar
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1/4 teaspoon crushed red pepper flakes
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1 pound jumbo shrimp, peeled and deveined
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1 tablespoon cornstarch
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1 tablespoon water
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2 tablespoons chopped fresh cilantro
Directions
1
Heat oil in large, nonstick saucepan over medium heat. Sauté 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
Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.