\u00c2\u00a0<\/p>\n
1 C. uncooked rice<\/span><\/p>\n 1\/2 C. flaked coconut<\/span><\/p>\n 2T. vegetable oil<\/span><\/p>\n 1pound medium shrimp, peeled<\/span><\/p>\n 1 C. red or green bell pepper strips<\/span><\/p>\n 1-1\/2tsp. bottled minced garlic<\/span><\/p>\n 1tsp. curry powder<\/span><\/p>\n 2\/3 C. milk<\/span><\/p>\n 2tsp. cornstarch<\/span><\/p>\n 1 C. frozen peas<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Cook rice according to package directions. While rice is cooking, toast coconut in large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly; remove from pan. Crumble into smaller pieces when cool. Add oil to same skillet. Add shrimp, bell pepper, garlic and curry powder; cook and stir over medium-high heat 3 minutes or until shrimp begin to turn opaque. Combine milk and cornstarch in small bowl until smooth; stir into skillet. Add peas. Cook and stir 1 to 2 minutes or until thickened. Serve over rice; top with toasted coconut.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 C. uncooked rice 1\/2 C. flaked coconut 2T. vegetable oil 1pound medium shrimp, peeled 1 C. red or green bell pepper strips 1-1\/2tsp. bottled minced garlic 1tsp. curry powder 2\/3 C. milk 2tsp. cornstarch 1 C. frozen peas \u00c2\u00a0 Cook rice according to package directions. While rice is cooking, toast coconut in large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly; remove from pan. Crumble into smaller pieces when cool. Add oil to same skillet….<\/p>\n