Curry-Coconut Shrimp recipe

4 servings

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 deveined

1 tablespoon cornstarch

1 tablespoon water

2 tablespoons chopped fresh cilantro

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.