Ingredients
1 ts canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 ts ground cumin
¾ ts ground coriander
½ ts curry powder
½ cup light coconut milk
1 ts sugar
¼ ts crushed red pepper flakes
1 pound jumbo shrimp, peeled and de-veined
1 Tbs cornstarch
1 Tbs water
2 Tbs chopped fresh coriander
Preparation:
Heat oil in large non-stick saucepan, over medium heat. Sauté onion, red pepper, 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 mins. Stir in shrimp and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 mins. In a small bowl combine corn-starch with 1 tablespoon water. Stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in fresh coriander and remove from heat.
Cooking Time:
35 Mins
