Shrimp Stir fry with Coconut Sauce

I have been on a serious Asian food kick lately and this is one of the new recipes I tried. The coconut sauce was delicious and creamy and the tender shrimp went great with the crunchy snow peas and peppers. The best part of this meal is it only takes about 30 minutes and the frozen shrimp you just run under water until thawed so it is a great meal right after work!

Ingredients

1 recipe Coconut-Curry sauce (below)

1 pound shrimp, peeled and deveined

2 tablespoons vegetable oil

1 bell pepper, cored, seeded, and sliced (any type will do)

8 ounces snow peas, strings removed

1 can water chesnuts

1 cup bean sprouts (optional)

½ onion, sliced

1 teaspoon grated fresh ginger

1 tablespoon of butter

½ carton of mushrooms

Coconut Sauce

1 can coconut milk

1 cup of soy sauce

1 tablespoon of garlic or 3 small garlic cloves, minced

1/4 cup brown sugar

3 tablespoons cornstarch

1/2 tablespoon crushed chili peppers

Salt to taste

Heat butter in nonstick skillet over medium heat. Add onions and sauté then add bell peppers and sauté a little more. Add shrimp, and everything else including coconut sauce.

Cook and cover for 5 minutes until mushrooms and snow peas soften, bring to a light boil until softened. If sauce is still to runny add cornstarch until thickened.

Dish up with rice, and enjoy