Sliced ForYou® radishes simmered in a fragrant coconut curry — this dish is plant-based, deeply satisfying, and a creative use for a vegetable most people don’t think to cook. The curry mellows the radishes’ bite and pulls out a soft sweetness. Serve over rice or with naan.
- 2 tsp. cornstarch
- 2 T. vegetable oil
- 1 C. slices green bell pepper
- 1 lb large shrimp, peeled and deveined
- 1 T. curry powder
- 1/2 C. cream of coconut
- 1/4 C. fresh lime juice
- 3/4 tsp. salt
- Pinch of cayenne pepper
- 1 1/2 C. quartered For You® Radishes
- Steamed rice (optional)
1. Combine cornstarch and 1/2 cup water in a small bowl. Set aside.
2. Heat oil until hot in a large skillet. Add green pepper, reduce heat and cook, stirring frequently, until nearly crisp-tender, about 2 minutes.
3. Add shrimp and cook, stirring frequently, until shrimp just turn pink, about 2 minutes.
4. 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.
5. Add radishes and cook, stirring occasionally, until sauce is clear, about 1 minute. Serve over steamed rice if desired.
