Shrimp & Coconut Milk Curry

From EatingWell: March 1998, September/October 1993

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. "

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6 Reviews for Shrimp & Coconut Milk Curry

02/13/2013

Anonymous

Recommends this recipe

Delish!

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

Pros: Good with shrimp or chicken

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11/11/2011

Anonymous

Recommends this recipe

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.

Pros: Rich and flavorful,

Comments

07/24/2011

cpecaut

Recommends this recipe

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.

Pros: Simple and adaptable

Comments

02/04/2010

tanyalee25

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.

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