Coconut Pineapple Creole Shrimp Curry

• 1 lb peeled and de-veined shrimp
• 1 sweet pepper cut into slices
• 1 onion cut into slices
• 3 garlic cloves minced
• 1 can coconut milk
• 2 tsp sriracha sauce
• 2 tbsp honey
• 1/2 cup pineapple juice
• 1 cup chopped pineapple
• 1 tbsp Worcestershire sauce
• 1 1/2 tbsp Cooking With Greens Creole Seasoning Blend
• pinch of ground ginger
• 1 tsp crushed red pepper
• 1 tbsp tomato paste
• 1 tbsp cold water
• 2 tbsp cornstarch
• 1 1/2 tbsp olive oil

Heat olive oil, onion and peppers in a large saucepan. Cook until onion is translucent and peppers are softened. Add coconut milk, garlic, sriracha, honey, pineapple juice, creole blend, pineapples, worcestershire, ginger, red pepper and tomato paste to pan. Mix well, and allow to simmer for about 8 minutes. Combine water and cornstarch. Drizzle this slurry into the pan to thicken sauce. Add shrimp to pan and cook until shrimp turns and orange/pink color. remove from heat and serve over rice.