Shrimp Coconut Curry in a Hurry

Makes 3 servings

Total time: 21min
Prep time: 15min.
Cooking time: 6min

3/4-1 c. canned coconut milk
3 tsp. fresh lime juice
1 1/2 tsp. honey or agave syrup (optional)
1 1/2 tsp. curry powder
3/4 tsp. grated fresh ginger
1/4 tsp. finely chopped garlic
6 oz. per serving medium shrimp, peeled and deveined
3/4 tsp. sea salt
1/5 tsp. ground black pepper
1 tsp. safflower oil
1 1/2 red bell pepper, chopped
2 tsp. fresh cilantro (optional)

Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in small bowl; set aside.
Season shrimp with salt and black pepper.
Heat oil in large nonstick skillet over medium-high heat. Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.
Add coconut milk mixture; mix well and bring to a boil. Reduce heat to low and boil gently for 5 min or until sauce is slightly thickened and s shrimp meat is firm, white, and opaque in center, and tails are pink.
Garnish with cilantro.

Sagi's variation:
Recipe can be made with 4 to 6 oz per serving of skinless chicken breast meat cut in 1" chunks. Make sure to cook chicken for a longer time (about 5min, or until it isn't pink in the center) before adding sauce. Multiple servings can be made and frozen in individual containers for future meals.

Nutritional Information (per serving):
Calories: 346
Fat: 23g
Saturated Fat: 15g
Cholesterol: 214mg
Sodium: 785mg
Carbohydrate: 12g
Fiber: 2g
Sugar: 5g
Protein: 26g

From Body Beast