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Shrimp & Coconut Milk Curry
Shrimp & Coconut Milk Curry
8 Reviews
From: EatingWell Magazine, March 1998
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
- ¼ teaspoon ground cardamom
- 1 12-ounce can evaporated skim milk
- ¼ cup unsweetened coconut milk
- 1½ pounds large shrimp, peeled and deveined
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
- ⅓ cup chopped fresh cilantro
- Salt & freshly ground pepper, to taste
Preparation
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Active
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Ready In
- 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.
- Per serving: 196 calories; 4 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 25 g protein; 43 mcg folate; 184 mg cholesterol; 9 g sugars; 0 g added sugars; 1,224 IU vitamin A; 33 mg vitamin C; 270 mg calcium; 1 mg iron; 937 mg sodium; 463 mg potassium
- Nutrition Bonus: Vitamin C (55% daily value), Calcium (27% dv), Vitamin A (24% dv)
- Carbohydrate Servings: 1
- Exchanges: c
Reviews 8
February 24, 2015
By: EatingWell User
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
December 29, 2013
By: EatingWell User
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
February 13, 2013
By: EatingWell User
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.
November 11, 2011
By: EatingWell User
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
July 24, 2011
By: ChandraRN
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
February 04, 2010
By: tanyalee
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.
October 26, 2009
By: EatingWell User
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.
September 12, 2009
By: ann_cookie
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.
