“The balance of sweet, sour, salty and hot is what is often praised about
Thai cooking, which focuses on bold flavors in blissful harmony.”
— Frank Bruni, New York Times

a lot of goodness in one small box | photography by just eat smart

couscous looks a lot more bland that it taste:

seems bland, until you add the shrimp | photography by just eat smart

the result: mouth watering curry shrimp

***The Ingredients***

Curry Coconut Shrimp Ingredients:

1 teaspoon canola 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

Directions:

Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper,
and garlic until vegetables begin to soften, about 3 minutes.

Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in
coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat,
and simmer, uncovered for 2 minutes.

Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is
cooked through, about 4 minutes.

In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp
mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and
remove from heat.

*couscous comes from the box, directions on the side*