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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 8 minutes; Cook: 20 minutes. Ingredients:
cooking spray |
1 1/2 pounds peeled and deveined medium shrimp |
1 large red bell pepper, cut into 1/4-inch strips |
1 cup thinly sliced onion (about 1) |
1 cup light coconut milk |
2 teaspoons cornstarch |
1/2 cup water |
1 1/2 tablespoons grated peeled fresh ginger or bottled minced ginger |
1 teaspoon curry powder |
3/4 teaspoon salt |
1/2 cup frozen petite green peas |
3 cups hot cooked basmati rice |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 1 to 2 minutes or until almost done. Remove shrimp from pan; keep warm.
2. Add red bell pepper and onion to pan; cook over medium-high heat 5 minutes or until crisp-tender, stirring frequently. Combine coconut milk and cornstarch in a small bowl. Add cornstarch mixture, water, and next 3 ingredients to pan. Bring to a boil; simmer 1 to 2 minutes or until sauce is thickened. Add shrimp and peas; cook 1 minute or until thoroughly heated. Serve over basmati rice.
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