SHRIMP IN COCONUT CURRY BROTH

SHRIMP IN COCONUT CURRY BROTH image

Yield 4 Servings

Number Of Ingredients 13

2 tsp olive oil
1/2 cup each minced onions and minced red bell pepper
1 tsp minced garlic
1 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp curry powder
1 cup light coconut milk
1 tsp granulated sugar
1/4 tsp crushed red pepper flakes
1 lb uncooked jumbo shrimp, peeled and deveined and tails removed
1 tbsp cornstarch
2 tbsp minced fresh cilanntro
4 cups hot cooked brown rice

Steps:

Heat oil in deep 10 inch skillet over medium heat. Add onions, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add cumin, coriander and curry powder. Cook for 1 more minute. Add coconut milk, sugar and crushed red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered for 2 minutes. Stir in shrimp. Increase heat to medium-high. Cook and stir until shrimp turns pink and is cooked through, about 4 minutes. In a small bowl, combine cornstarch with 1 tbsp water. Add to shrimp mixture. Cook until sauce is bubbly and has thickened, about 1 minute. Stir in cilantro and remove from heat. Serve shrimp and sauce over rice.