Shrimp & Coconut Milk Curry

From EatingWell: March 1998, September/October 1993 — Subscribe Now!

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:

"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. "

6 servings

Active Time: 40 minutes

Total Time: 50 minutes

Nutrition Profile

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

Preparation

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

1 Carbohydrate Serving

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