Shrimp Curry with Coconut Milk
Diluting the rich coconut milk that is used in many Asian curries with evaporated
skim milk will considerably reduce the saturated fat
1 tsp. vegetable oil
1 large onion, chopped
1 red bell pepper, cored, seeded and chopped
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 tbsp. curry powder, preferably Madras
1 tsp. each ground cumin and coriander
1/4 tsp. ground cardamon
1 12 oz. can evaporated milk
1/4 c unsweetened coconut milk
1 1/2 pound large shrimp, peeled and eveined
2 tbps. fresh lime juice
1 tgbps. cornstarch
1/3 C chopped cilantro leaves
salt and freshly ground pepper to taste
cooked rice
Heat oil in a large saucepan over medium heat. Add onion, and bell pepper
and saute until softened -abotu five minutes. Add garlic, jalapeno, curry
powder, cumin, corinader, and cardamon. Saute until aromatic-about 2 minutes.
Reduce heat to low and pour in evaporated skim milk and coconut milk. Bring
ot a simmer, stirring to prevent scorching. Simmer five minutes.
Add shrimp and cook, uncovered, until shrimp are pink and curled, 10-12
minutes. In a small bowl, combine the limejuice with cornstarch. Stir until
smooth. Add to the shrimp mixture, stirring constantly until thickened.
Serve over rice.
Makes 6 siervings, each 231 calories, 29 calories protein, 6 grams fat,
16 grams carbohydrates, 239 milligrams sodium, 177 milligrams cholesterol