Coconut-Curry Shrimp

Coconut-Curry Shrimp
Servings: 6 Prep 20 mins Cook 25 mins

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 large onion, halved, sliced
  • 1 sweet red pepper, cored, seeded and thickly sliced lengthwise
  • 2 sweet green peppers, cored, seeded and thickly sliced lengthwise
  • 3 green onions, cut in 1-inch pieces
  • 1 1/2 teaspoons curry powder
  • 1/8 teaspoon red-pepper flakes
  • 1 13 3/4 ounce can chicken broth
  • 1/2 cup can cream of coconut
  • 2 pounds large shrimp, peeled and cleaned
  • 3 tablespoons cornstarch
  • 1/4 tablespoon water
  • 3/4 teaspoon salt
  • 3 cups hot cooked rice

Make It

1. Heat oil in large nonstick skillet. Add garlic, onion, peppers, green onion, curry and pepper flakes; saute 12 minutes. Add broth and coconut cream; cook 5 minutes. Add shrimp; cook 4 minutes or until opaque.

2. Stir cornstarch, water and salt in small bowl. Stir into skillet; cook, stirring occasionally, for 2 minutes, until sauce thickens. Serve over rice.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 434, Fat, total (g): 13, chol. (mg): 231, carb. (g): 42, pro. (g): 35, sodium (mg): 782, Percent Daily Values are based on a 2,000 calorie diet.