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Shrimp & Coconut Milk Curry

:  March 1998, September/October 1993

Your rating: None Average: 4.1 (19 votes)

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.


READER'S COMMENT:
"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. "
Shrimp & Coconut Milk Curry Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | Gluten free |

View Our Nutrition Guidelines »

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

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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; 0 g added sugars; 23 g protein; 2 g fiber; 313 mg sodium; 479 mg potassium.

Carbohydrate Servings: 1

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


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Recipe Categories

Ethnic/Regional
Asian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High calcium
Gluten free
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
6
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Type of Dish
Main dish, fish/seafood
Publication
September/October 1993
March 1998
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