Jumbo shrimp in a light coconut curry sauce Its easy to adjust the amount of spices and curry powder to suit your taste Add more coconut milk if you prefer a saucier curry Serve over your favorite rice
Prep Time
35 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Heat oil in large
nonstick saucepan over medium heat. Sauté onion
red pepper
and garlic until vegetables begin to soften
about 3 minutes.
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.
Stir in shrimp
and increase heat to medium-high. Cook and stir until shrimp is cooked through
about 4 minutes.
Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened
