Low-Fat Thai Coconut Curry Shrimp

I found this recipe back in 2005 on a Canadian website called Just Add Milk (which doesn't seem to exist anymore). I've skipped the sake or sherry every time and it still turns out amazing.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb  medium raw shrimp, deveined
• 1  tablespoon sake or 1  tablespoon dry sherry
• 1 1⁄2 tablespoons light soy sauce
• 1  tablespoon cornstarch
• 3  garlic cloves, minced
• 1  tablespoon fresh ginger, finely minced
• 1  red onions or 1  yellow onion, cut into 1/2-inch pieces
• 1  large pepper, cut into 1/2-inch pieces (red, yellow or green)
•  cooking spray

• Sauce

• 1  cup 1% low-fat milk, evaporated nonfat milk or 1  cup half & half light cream
• 1  tablespoon peanut butter
• 2 -2 1⁄2 teaspoons  coconut extract
• 1  tablespoon sake or 1  tablespoon dry sherry
• 1 1⁄2 tablespoons curry powder
• 1  teaspoon sugar
• 1⁄4 teaspoon salt

Directions

1. Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside.
2. Combine sauce ingredients and set aside.
3. Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter.
4. Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
5. Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.