Curry Coconut Shrimp
Description
Jumbo shrimp in a light coconut curry sauce. It's easy to adjust the amount of spices and curry powder to suit your taste. Add more coconut milk if you prefer a saucier curry. Serve over your favorite 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, or to taste
- 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
Directions
- Heat oil in large, nonstick saucepan over medium heat. Sauté 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.
- Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
