Coconut curried shrimp recipe to try out for your next dinner party

It is one of those quick and easy weekend dishes. This shrimp curry is also convenient to keep a bag of shrimp in freezer and a can of coconut milk in pantry. In 30 minutes or less, you can prepare this whole coconut shrimp curry dish. Jumbo shrimp in a slightly spicy curry sauce of coconut can be served on all special occasions with eir brown rice or crispy fried rice. Re more to kw about ingredients and steps to prepare this exotic dish-

Coconut curried shrimp recipe; Ingredients and Instructions 

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Ingredients to get: 

• 1 teaspoon cala 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

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Directions to follow: 

• Heat oil over medium heat in a large, n-stick saucepan. Saute onion, red pepper and garlic for about 3 minutes before vegetables begin to soften.
• Season with powder of cumin, cilantro, and curry. Cook 1 minute more. d coconut milk, cinnamon, and crushed flakes of red pepper. Bringing it to a boil. Reduce heat and cook for 2 minutes, uncovered.
• Remove shrimp and heat to medium-high. Cook and stir for about 4 minutes until shrimp is cooked completely.
• Combine cornstarch with 1 tablespoon of water in a small bowl. Attach shrimp mixture and simmer for about 1 minute until sauce has thickened. Remove from heat and whisk in coriander.

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