• 2 tsp. cornstarch
• 2 T vegetable oil
• 1 cup slices green bell pepper
• 1 pound large shrimp, peeled and deveined
• 1 T 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 radishes
• Steamed rice (optional) 

Serves 4 

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.