Low-fat Thai Coconut Curry Shrimp

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb medium raw shrimp, deveined
• 1 tablespoon sake or 1 tablespoon dry sherry
• 1 1/2 tablespoons light soy sauce
• 1 tablespoon cornstarch
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, finely minced
• 1 red onions or 1 yellow onion, cut into 1/2-inch pieces
• 1 large pepper, cut into 1/2-inch pieces (red, yellow or green)
• cooking spray
• 1 cup 1% low-fat milk, evaporated nonfat milk or 1 cup half & half light cream
• 1 tablespoon peanut butter
• 2 -2 1/2 teaspoons coconut extract
• 1 tablespoon sake or 1 tablespoon dry sherry
• 1 1/2 tablespoons curry powder
• 1 teaspoon sugar
• 1/4 teaspoon salt

Recipe

• 1 toss shrimp gently with soy sauce. cover and refrigerate until ready to cook. mix cornstarch with an equal amount of cold water and set aside.
• 2 combine sauce ingredients and set aside.
• 3 lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. transfer shrimp to a large plate or platter.
• 4 reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
• 5 increase heat to medium-high and return shrimp to pan. stirring, add sauce to shrimp and bring to low boil. stirring constantly, add cornstarch/water mixture. after sauce has thickened, about 60 seconds; reduce heat to low. taste and adjust seasonings if necessary; remove from heat and serve over rice.