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Shrimp and Coconut Milk Curry
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 teaspoon canola oil
- 1 large onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons curry powder, preferably Madras
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 12 ounces evaporated skim milk
- 1/4 cup unsweetened coconut milk
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
- 1/3 cup chopped fresh cilantro
- Salt and freshly ground pepper to taste
Nutrition Info
Per Serving
- Calories: 226 kcal
- Carbohydrates: 16 g
- Dietary Fiber: 2 g
- Fat: 5 g
- Protein: 28 g
- Sugars: 9 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oil in a large heavy saucepan over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeno pepper, curry powder, cumin, coriander and cardamom; cook, stirring, until aromatic, about 2 minutes more. Reduce heat to low and add evaporated skim milk and coconut milk. Bring to a simmer, stirring to prevent scorching. Simmer for 5 minutes. Add shrimp and cook, uncovered, until the shrimp are pink and curled, 10 to 12 minutes.
- Combine lime juice and cornstarch in a small bowl; stir until smooth. Add to the shrimp mixture and cook, stirring constantly, until thickened, about 2 minutes. Stir in cilantro and season with salt and pepper.
Yield: 6 servings
3. Still Hungry?
Diluting the rich coconut milk that is used in many Asian curries with evaporated skim milk reduces the saturated fat considerably. Serve over brown basmati rice.
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Not an every day dish but...
Mary Ann K - January 6, 2008 09:25:13 PM PSTI was never a big fan of curry but this recipe is a good start if you want to try it. My husband said it was good but needed a little more "heat" which I agreed. Because of the two milks it kinda came out sweet so make sure you use salt and mix the coconut milk! I just ended up using all the creme that rose to the top! Duh. I added more cilantro, fresh mushrooms and scallops.
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Loved it!
drlambson - May 6, 2009 02:04:55 PM PSTI added the whole can of coconut milk and more jalepeno than the recipe calls for. It turned out great! Definitely making this again, and also going to try it with cubed potatoes and diced chicken breast. Yum!
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