Coconut Curry Shrimp
PREHEAT oven to 350°F.
SHAKE cornstarch in Reynolds® Oven Bag; place in 13x9-inch baking pan. DRY shrimp very well on paper towels. Add to bag; shake to coat with cornstarch. Spread in even layer in bottom of bag. Sprinkle peas evenly over shrimp.
WHISK together coconut milk, curry powder, coriander, salt and pepper; pour over shrimp and peas; top with tomatoes.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan
BAKE to minutes or until liquid is bubbly and all shrimp are pink. Stir in mango. Spoon shrimp and sauce over rice.