Ingredients:
1½ lb. large shrimp, peeled and deveined

1½ T. vegetable oil, divided

1 T. curry powder
1/2 tsp. ground coriander
¼-½ tsp. cayenne pepper, (depending on your spice preference)

3 garlic cloves, minced

1 T. fresh ginger, thinly sliced

1 red chile pepper, minced

1 cup red bell peppers, cut into strips

1 cup yellow or orange bell peppers, cut into strips
1 cup green onions, diagonally sliced
1 cup light coconut milk
1/4 cup orange juice
1½ T. cornstarch
1 T. low-sodium soy sauce
1/2 tsp. ground ginger
1/4 tsp. salt, optional
1/4 cup golden raisins
1/4 cup sliced almonds, toasted
1/4 cup shredded sweetened coconut

1 T. fresh cilantro, chopped
3 cups basmati rice, cooked

Directions:
1. In a medium bowl combine, shrimp, 1/2 T. vegetable oil, curry powder, coriander, and ground red pepper; toss together and set aside.

2. Heat a large skillet or wok over medium-high heat. Add remaining vegetable oil and heat to 350º-375º. Add garlic, ginger and chile peppers; stir-fry for 20-30 seconds. Add shrimp; continue stir-frying 3-4 minutes. Next, remove shrimp or push to side, toss in peppers and onions; continue stir-frying another 3 minutes.

3. In a small bowl, combine coconut milk, orange juice, cornstarch, soy sauce, ginger and salt; whisk together well then add mixture to stir-fry; continue stir-frying another 4- 6 minutes allowing sauce to thicken. Toss shrimp back in stir-fry.

4. Stir in raisins, remove from heat and sprinkle dish with almonds, coconut and fresh cilantro over basmati rice. Serves 6.