Ingredients

• 1 teaspoon canola oil
• 0.5 cups minced onion
• 0.5 cups minced red bell pepper
• 1 clove garlic , minced
• 1 teaspoon ground cumin
• 0.75 teaspoons ground coriander
• 0.5 teaspoons curry powder , or to taste
• 0.5 cups light coconut milk
• 1 teaspoon sugar
• 0.25 teaspoons crushed red pepper flakes
• 1 pound jumbo shrimp , peeled and deveined
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoons chopped fresh cilantro

Instructions

1. 1 Heat oil in large, nonstick saucepan over medium heat. Sauté onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
2. 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. 3 Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
4. 4 Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition per serving