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.

Makes 6 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Moderate

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

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 INFORMATION: Per serving: 180 calories; 3 g fat (1 g sat, 1 g mono); 170 mg cholesterol; 14 g carbohydrate; 2 g fiber; 23 g protein; 313 mg sodium; 479 mg potassium.


Nutrition bonus: Vitamin C (80% daily value), Vitamin A (25% dv), Calcium & Iron (20% dv).

1 Carbohydrate Serving

I was very disappointed in this recipe. Looking at all of the seasonings and ingredients, I expected that it would be very flavorful. However, it turned out to be very bland and only had an after-taste of curry. It's almost as if it needs to simmer much longer to make sure all of the flavors soak into the dish.

Anonymous, Houston, TX

I LOVE this dish! I have been eating it for 3 days straight & I'm still not tired of it. I used pre-cooked shrimp, but that was the only variation I made. I definitely reccommend this dish to anyone who likes Indian or Thai food!

Anonymous, Louisville, NE

I enjoyed the "something different" aspect of this dish, a cuisine I don't make or eat very often. I did not have a jalepeno to use, but the spices made the sauce pleasantly warm rather than too hot. I thought the recipe was mild, but nicely flavorful. It seemed almost unnecessary to add the cornstarch, as the small amounts of the liquids seemed to make a thick sauce.

Brenda, SP, NJ

Loved it! I have made this many times, also good with sea scallops or chicken.

Tara Schwartz, San Diego, CA

It was really good! I was concerned b/c of some of the comments. I didn't add some ingredients simply b/c I didn't have them: bell pepper, jalepeno, cardamom, i chose not to add the cilantro, salt, and pepper but it was still good. I did use evaporated whole milk and cream of coconut instead of coconut milk. I would like to use just coconut milk next time. I will NOT use coriander (the seeds got annoying) and reduce the curry. I also made coconut rice with it and served the shrimp over it with raw veggies as the side dish. My hubby and I loved it!

Jazmin, Provo, UT

I agree with the comment that this dish was almost completely flavorless. The shrimp tasted great but the rest of the dish over rice just tasted like... rice.

Catherine, Chester, VT

I made this with a few tweaks and it was perfect! I left out cilantro because it's not my bag. Instead of shrimp, I added 3 chicken breasts to make it really chunky. I also lightly sauteed some crimini mushrooms. Be sure to not overcook the mushrooms. You want them to be nice and firm. It adds to the chunky-ness. I prefer a stew to a soup like curry, but that's just me. Served this over steamed rice and what a treat! I also added more coconut milk. About 3/4 of the can.

Denise, Phoenix, AZ