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Coconut Shrimp Curry

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Asian
Coconut Shrimp Curry
Ingredients
  • 1 teaspoon canola oil
  • 1/2 cup minced onion
  • 1/2 cup minced red bell pepper
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 1/2 cup light coconut milk
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons chopped fresh cilantro
Instructions
1
Heat a generous amount of oil in a large, non-stick saucepan over an intermediate heat setting.
2
Sauté sliced onions, diced red peppers, and minced garlic until the vegetables start to lose their crunchiness, approximately 3 minutes.
3
Add a blend of warm spices including cumin, coriander, and curry powder to the saucepan. Allow these flavors to meld with the vegetables for an additional minute.
4
Introduce a creamy element by stirring in coconut milk, sugar, and crushed red pepper flakes. Bring the mixture to a rolling boil before reducing the heat and letting it simmer, uncovered, for 2 minutes.
5
Add succulent shrimp to the saucepan and increase the heat to a high setting. Cook and stir constantly until the shrimp is cooked through, roughly 4 minutes.
6
Combine a small amount of cornstarch with a tiny amount of water in a separate, shallow bowl. Stir this mixture into the shrimp and continue to cook until the sauce has thickened, approximately 1 minute.
7
Stir in chopped cilantro and remove the saucepan from the heat.