Curry-Coconut Shrimp



Photo taken by Krystle

Who needs takeout when you can make this dish in about 30 minutes!  I served it with a side of some steamable szechuan-style green beans from the freezer--easy and delicious!

Ingredients:

1 tsp. sugar

1 tsp. sesame oil

1/2 c. finely chopped onion

1 clove garlic (1 tsp. minced)

1 1/2 tsp. ground cumin

3/4 tsp. ground coriander

1 tsp. curry powder

1 can (13.5 oz) coconut milk

1/4 tsp. crushed red pepper flakes

1 lb. jumbo shrimp, peeled and deveined

1 Tbsp. cornstarch

1 Tbsp. water

2 Tbsp. chopped, fresh cilantro

Black sesame seeds, garnish
2 cups prepared basmati rice

Preparation:

• Heat oil in large, nonstick saucepan or skillet over medium heat.  Saute onion and garlic until they begin to soften, about 3 minutes (be careful not to burn the garlic)
• Season with cumin, coriander, and curry powder.  Cook 1 more minute.  Carefully stir in the 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 head to medium high heat--cook until shrimp is done (about 4 minutes).
• In a small bowl, combine cornstarch and water, mix well.  Stir into shrimp mixture.  Cook until sauce has thickened.  Stir in cilantro and remove from heat.  Garnish with sesame seeds.