Curry-Coconut Shrimp

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

Description

1. Heat oil in large, nonstick saucepan over medium heat. Sauté onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.

2. 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.

3. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.

4. 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.