Coconut Curried

SERVES: 4 | PREP TIME: 15 min


  • 2 tsp. cornstarch
  • 2 Tbs vegetable oil
  • 1 cup slices green bell pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 Tbs curry powder
  • 1/2 cup cream of coconut
  • 1/4 cup fresh lime juice
  • 3/4 tsp. salt
  • Pinch of cayenne pepper
  • 1 1/2 cups quartered For You® radishes
  • Steamed rice (optional)


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.