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Shrimp & Coconut Milk Curry

March 1998, September/October 1993

Your rating: None Average: 4 (23 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

7 Reviews for Shrimp & Coconut Milk Curry

12/29/2013
Anonymous
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!

flavorful
Comments
02/13/2013
Anonymous
Delish!

Very easy and delicious. I don't ever cook shrimp for 10 minutes. Five is plenty.

Good with shrimp or chicken
Comments
11/11/2011
Anonymous
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.

Rich and flavorful,
Comments
07/24/2011
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.

Simple and adaptable
Comments
02/04/2010

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.

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