Indian Shrimp Stir-Fry

Ingredients

• 0.3 cup almonds toasted sliced
• 1 cup bell pepper strips red
• 3 cups rice hot cooked
• 1.5 tablespoons cornstarch 
• 1 tablespoon curry powder 
• 2  garlic cloves minced
• 1 cup green onions diagonally sliced
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 1 cup coconut milk light
• 1 tablespoon soya sauce low-sodium
• 1.5 tablespoons olive oil divided
• 0.3 cup orange juice 
• 0.3 cup raisins 
• 0.3 teaspoon salt 
• 1.5 pounds shrimp deveined peeled
• 0.3 cup coconut or shredded sweetened

Equipment

• whisk
• plastic wrap
• baking pan
• microwave

Directions

1. Combine shrimp, 1 tablespoon oil, curry powder, coriander, and ground red pepper; set aside.
2. Combine 1 1/2 teaspoons oil, bell pepper, onions, and garlic in a 1-quart glass measure. Cover with plastic wrap; microwave at HIGH 2 minutes, stirring after 1 minute. Set aside.
3. Combine coconut milk and next 5 ingredients (coconut milk through salt) in an 8-inch square baking dish; stir with a whisk. Microwave at HIGH 4 minutes or until thick, stirring after 2 minutes.
4. Stir in shrimp mixture and bell pepper mixture. Cover and microwave at HIGH for 8 minutes or until shrimp are done, stirring after 4 minutes. Stir in the raisins.
5. Sprinkle with almonds and coconut.
6. Serve with rice. Yield 6 servings (serving size: 2/3 cup shrimp mixture and 1/2 cup rice).