Shrimp and coconut milk curry

Yield: 6 Servings

Measure Ingredient
1 teaspoon Canola oil
1 large Onion; chopped
1 \N Red bell pepper; chopped
3 \N Cloves garlic; minced
1 \N Jalapeno chile pepper; seeded and minced
2 tablespoons Curry powder; preferably Madras
1 teaspoon Ground cumin
1 teaspoon Ground coriander
12 ounces Evaporated skim milk; canned
1½ pounds Large shrimp; peeled and deveined
1 cup Frozen green peas
2 tablespoons Fresh lime juice
1 tablespoon Cornstarch
⅓ cup Chopped fresh cilantro
\N \N Salt and pepper; to taste
\N \N Lime wedges; optional
3 cups Cooked basmati rice; brown


1. In a large deep skillet or Dutch oven, heat oil over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add garlic, jalapeno, curry powder, cumin and coriander; cook, stirring, until fragrant, 1 to 2 minutes.

2. Reduce heat to low; add evaporated milk and coconut milk. Bring to a simmer, stirring constantly. Simmer for 5 minutes. Add shrimp and peas and cook, uncovered, until shrimp are pink and peas are warmed through, about 5 minutes.

3. In a small bowl, combine lime juice and cornstarch; stir until smooth.

Add to shrimp mixture and cook, stirring constantly, until thickened. Stir in cilantro and season with salt and pepper. Serve with lime wedges, if desired.

MAKE A MEAL: Serve in a bowl over or with ½ cup brown basmati rice per person. Total calories: 355.

PER SERVING WITHOUT RICE: 255 calories 21% cff, or 6 grams fat (2 6 grams saturated fat); 30 grams protein. 20 grams carbohydrate; 265 mg sodium 177 mg cholesterol: 3 grams fiber

>From "Calorie Count Down," by Elizabeth Hiser for 1998 March issue of EatingWell (magazine). >from Pat Hanneman (kitPATh) for Eat-Lf Mailing List Archive

Recipe by: Elizabeth Hiser for Eating Well, Mar98 Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 20, 1998

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