Thai Coconut Curry Shrimp

Thai Coconut Curry Shrimp

1 Pound of Shrimp (Peeled & Cleaned)
1 Teaspoon of Canola Oil
1/2 Cup of Onion (Minced)
1/2 Cup of Red Bell Pepper (Minced)
1 Clove of Garlic (Minced)
1 Teaspoon of Ground Cumin
3/4 Teaspoon of Ground Coriander
1/2 Teaspoon of Curry Powder
1/2 Cup of Light Coconut Milk
1 Teaspoon of Sugar (White)
1/4 Teaspoon of Crushed Red Pepper Flakes
1 Tablespoon of Cornstarch
1 Tablespoon of Water
2 Tablespoon of Cilantro (Chopped)

Heat oil in large, nonstick saucepan over medium heat. Saute 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. 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.

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