Coconut-Curry Shrimp

1 tsp Olive Oil
1/2 Cup Minced Onion
1/2 Cup Minced Sweet Red Pepper
1 Clove Garlic, Minced
1 tsp Ground Cumin
3/4 tsp Ground Coriander
1/2 tsp Red Curry Paste
1 Cup Lite Coconut Milk
1 tsp Sugar
1/2 tsp Thai Hot Chili sauce
1 LB Shrimp (Peeled & Devained)
1 TBS Cornstarch
1/4 Cup Minced Fresh Cilantro

Heat oil in a large, nonstick pan over medium heat. Add onions, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 mins. Add the cumin, coriander and curry paste. Cook for 1 minute. Add the coconut milk, sugar and Thai hot chili sauce. Bring to a boil. Reduce haet and simmmer, uncovered for 2 mins.
Stir in the shrimp. Increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 mins. In a small bowl, combine cornstarch with 1 TBS water. Add to shrimp mixture. Cook until sauce is bubbly and has thickened, about 1 min. Stir in cilantro and remove from heat.
Serve with basmati or jasmin rice. (Rice is not accounted for.)

Number of Servings: 4

Recipe submitted by SparkPeople user WMALOVICH.