Description
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Ingredients
- 1 teaspoon canola oil
- ½ cup minced onion
- ½ cup minced red bell pepper
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ¾ teaspoon ground coriander
- ½ teaspoon curry powder
- ½ cup light coconut milk
- 1 teaspoon sugar
- ¼ teaspoon crushed red pepper flakes
- 1 pound jumbo shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons chopped fresh cilantro
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4