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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
teaspoon(s) 1 teaspoon canola oil |
Directions:
1. teaspoon canola oil
2. /2 cup minced onion
3. /2 cup minced red bell pepper
4. clove garlic, minced
5. teaspoon ground cumin
6. /4 teaspoon ground coriander
7. /2 teaspoon curry powder 1/2 cup light coconut milk
8. teaspoon sugar
9. /4 teaspoon crushed red pepper flakes
10. pound jumbo shrimp, peeled and
11. deveined
12. tablespoon cornstarch
13. tablespoon water
14. tablespoons chopped fresh cilantro
15. Directions:
16. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
17. 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.
18. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
19. 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.
20. ALL RIGHTS RESERVED © 2012 Printed from 7/14/20
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