Advertisement

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

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.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner