Shrimp Curry with coconut milk (Easy!)

1 tablespoon coconut oil
1/2 cup sliced onion
1/2 cup sliced red bell pepper
about 1/2 cup snow pea pods (I just add a handful)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/2 teaspoon turmeric
1-1/2 teaspoon curry powder
8 oz. raw shrimp
1/2 cup coconut milk (I use full fat not lite)
1 teaspoon honey (or sugar)
1 tablespoon arrowroot powder (or corn starch)
1 tablespoon water
(crushed dried red pepper)
(finely chopped cilantro)

First thaw the shrimp if frozen -- if I'm going to cook the shrimp right away I thaw them in hot water. Then I cut them in half the long way so that I have long thin strips of shrimp. (They curl up when cooked and stay quite tender.)

Then cut up the veggies, and place on a plate, ready to saute.

Measure out the cumin, garlic powder, coriander, turmeric, and curry powder into a small bowl and mix together.

In a small glass measuring cup, measure out the coconut milk, and mix in the honey.

In a custard cup mix together the tablespoon of arrowroot powder and water.

Now cook:

Saute the onion and red bell pepper in the coconut oil for about 3 minutes. Add the pea pods and the spice mix. Continue to saute for about 30 seconds. Pour in the coconut milk and honey and stir until bubbly. Add the shrimp. Stir well, turn heat down and cover for 3 to 4 minutes. Lift the lid and stir. If the shrimp is done, stir in the arrowroot and water.

Serve over rice or cauliflower rice. If desired, sprinkle with crushed red pepper and chopped cilantro.

Serving Size: Divide in half to make 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user ANTIOCHIA.