1/8teaspoon cayenne pepper (adjust to your tastes)
1 tablespoon cornstarch
Instructions
Heat the oil in a large saute pan over medium heat and add the shrimp. Saute, being sure to flip them, for a few minutes until they are pink and cooked through. Remove from pan and set aside.
Add the coconut milk, turmeric powder, salt and cayenne pepper to a large saute pan. Whisk together until it is thoroughly mixed. In a cup, stir the cornstarch with 1/4 cup water to create a slurry and add it to the pan. Continue to whisk until the sauce thickens. Add shrimp and stir. Serve over rice.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.