Shrimp & Coconut Milk Curry
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.
From EatingWell: March 1998, September/October 1993
Yield: 6 servings
Active Time: 40 minutes
Total Time: 50 minutes
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; 0 g added sugars; 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