Curried Coconut Shrimp

Ingredients

• 1.5 tablespoons bottled ginger fresh minced grated peeled
• 3 cups rice hot cooked
• 2 teaspoons cornstarch 
• 1 teaspoon curry powder 
• 1 cup coconut milk light
• 1 cup onion thinly sliced ( 1)
• 0.5 cup peas green frozen
• 1 large bell pepper red cut into 1/4-inch strips
• 0.8 teaspoon salt 
• 1.5 pounds shrimp deveined peeled
• 0.5 cup water 

Equipment

• bowl
• frying pan

Directions

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add shrimp; saut 1 to 2 minutes or until almost done.
3. Remove shrimp from pan; keep warm.
4. Add red bell pepper and onion to pan; cook over medium-high heat 5 minutes or until crisp-tender, stirring frequently.
5. Combine coconut milk and cornstarch in a small bowl.
6. Add cornstarch mixture, water, and next 3 ingredients to pan. Bring to a boil; simmer 1 to 2 minutes or until sauce is thickened.
7. Add shrimp and peas; cook 1 minute or until thoroughly heated.
8. Serve over basmati rice.