Golden Coconut Curry Prawns

By slane2

Ingredients

• 1 t. canola oil
• 1/2 C each minced onions and minced red bell pepper
• 1 clove garlic, minced
• 1 t. ground cumin
• 3/4 t. ground coriander
• 1/2 t. curry powder
• 1 C light coconut milk
• 1 t. sugar
• 1/4 t. crushed red pepper flakes
• 1 pound uncooked jumbo shrimp, peeled
• 1 T cornstarch
• 2 T chopped, fresh cilantro
• 4 C hot, cooked brown rice

Preparation

Step 1

Heat oil in a large, non-stick saucepan over medium heat. Add onions, red pepper, and garlic. Cook and stir until veggies begin to soften, about 3 minutes.

Add cumin, coriander, and curry. Cook for 1 more minute. Add coconut milk, sugar, and crushed red pepper flakes and 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 is cooked through, about 4 minutes.

In a small bowl, combine cornstarch, with 1 tablespoon 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.