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. Source: EatingWell Magazine, March 1998

EatingWell Test Kitchen
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Ingredients

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.

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  • 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 Facts

196 calories; 3.5 g total fat; 184 mg cholesterol; 937 mg sodium. 15.4 g carbohydrates; 25.1 g protein; Full Nutrition

Reviews (8)

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8 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/25/2015
Easy and Delicious This dish was delicious. It didn't take long to make and it was very flavourful. I served it over white rice and added a bit of hot sauce to spice it up! Pros: Quick & Flavourful Read More
Rating: 5 stars
12/29/2013
Delicious! This was 'by far' one of the best curry dishes that I've ever made. As well as the first recipe that I've ever tried from Eating Well. Served it over brown rice with steamed sugar snap peas on the side. Definitely a keeper! Pros: flavorful Cons: none Read More
Rating: 4 stars
02/13/2013
Delish! Very easy and delicious. I don't ever cook shrimp for 10 minutes. Five is plenty. Pros: Good with shrimp or chicken Cons: A little too much lime for me. I didn't have a jalapeno but the curry powder was hot enough. Read More
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Rating: 4 stars
11/11/2011
Delicious but be careful I like spicy food but this one as written is too much for me. If you use real Madras curry powder this will be way too hot. I made it according to the directions the first time and my wife described it as inedible. I've since cut the spice down to no jalapeno and 1 1/2 tbs of curry powder. Other than that it was the richest most flavorful curry I've ever made. Pros: Rich and flavorful Cons: Can be very spicy Read More
Rating: 4 stars
10/31/2011
Go make this right now! Very flavorful. One small jalapeno made it just spicy enough. If you like it hot add two. I made this using 1 can of light coconut milk and 1/4 cup veggie stock so I didn't need to thicken with the cornstartch but do add the lime juice anyway. It adds another yummy layer of flavor. This is very very good. Read More
Rating: 4 stars
10/30/2011
I've been a longtime fan of using lowfat evaporated milk in place of cream/milk. I skipped the coconut milk entirely and used 1/4 cup broth plus a tablespoon of coconut extract. Great flavor with a fraction of the fat calories. Read More
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Rating: 4 stars
10/30/2011
This is a great recipe--I added a little bit more lime in mine--but other than that we loved this recipe. We served it over white rice. Read More
Rating: 5 stars
10/29/2011
Amazing!!! I use EW recipes often but this is the first time I've commented on a recipe. This curry is far better than any I've had from a take out place. I added zucchini that I had left over an I wish I had had more veggies to throw in! The sauce is wonderful and would be great with chicken or as a strictly vegetarian dish. Pros: Simple and adaptable Read More