Coconut Curried Shrimp with Radish Wedges

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.