Coconut Curry ShrimpSubmitted by: HARDBOILEDBLOND
IntroductionThis is really delicious and flavorful. Serve over brown rice, or quinoa for a healthy, easy meal. This is really delicious and flavorful. Serve over brown rice, or quinoa for a healthy, easy meal.
2 tsp olive oil
1/2 cup chopped white or yellow onion
1/2 cup red bell peppers, sliced thinly
1 cup sugar snap peas
2 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp curry powder
2 tsp white sugar (this small amount of sugar helps make this dish succesful with a balance of sweet, and mildly spicy.)
1/8 - 1/4 tsp crushed red pepper flakes (use more if you want it to be really spicy, less for more mild) sometimes I just add a few flakes and taste the sauce and go from there so I don't get it too spicy.
1 pound raw shrimp
1 cup light coconut milk from a can, (freeze in a ziplock bag the rest for another time if you wish)
1 tablespoons cornstarch
1 tablespoons water
2 tablespoons chopped fresh cilantro (optional if you don't have it)
salt to taste
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.In a small bowl, combine cornstarch with 1 tablespoon of water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Add salt to taste. Remove from heat, serve. Sprinkle chopped cilantro on individual servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HARDBOILEDBLOND.