Shrimp & Coconut Milk Curry

http://www.eatingwell.com/recipes/shrimp_coconut_milk_curry.html

From EatingWell:  March 1998, September/October 1993

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.

6 servings | Active Time: 40 minutes | Total Time: 50 minutes

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
• 1 12-ounce can 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 & freshly ground pepper, to taste

Preparation

1. 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.
2. 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.

Nutrition

Per serving : 180 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 170 mg Cholesterol; 14 g Carbohydrates; 23 g Protein; 2 g Fiber; 313 mg Sodium; 479 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 lean meat, 1 fat