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Shrimp & Coconut Milk Curry

March 1998, September/October 1993

Your rating: None Average: 3.9 (26 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

8 Reviews for Shrimp & Coconut Milk Curry

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.

Comments
10/26/2009
Anonymous

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.

Comments
09/12/2009

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.

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