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Shrimp & Coconut Milk Curry

  • 40 m
  • 50 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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