SERVES: 4 | PREP TIME: 15 min
Combine cornstarch and 1/2 cup water in a small bowl. Set aside.
Heat oil until hot in a large skillet. Add green pepper, reduce heat and cook, stirring frequently, until nearly crisp-tender, about 2 minutes. Add shrimp and cook, stirring frequently, until shrimp just turn pink, about 2 minutes. Add curry powder and cook and stir until fragrant, about 30 seconds. Stir in cream of coconut, lime juice, salt, cayenne, and reserved cornstarch mixture. Bring to a boil, stirring constantly. Add radishes and cook, stirring occasionally, until sauce is clear, about 1 minute. Serve over steamed rice if desired.