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. "

Comments

Comment	Posted
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.	3 weeks 5 days ago
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. ann_cookie	10 weeks 13 hours ago