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.
Ingredients For Shrimp & Coconut Milk Curry Recipe
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 tablespoon Curry powder, preferably madras
1 teaspoon Ground Cumin
1 teaspoon Ground coriander
0.25 teaspoon Ground cardamom
12 ounce 1 can evaporated skim milk
0.25 cup Unsweetened coconut milk
1.5 pound Large Shrimp, Peeled And Deveined
2 tablespoon Lime juice
1 tablespoon Cornstarch
0.33000000000000007 cup Chopped Fresh Cilantro
Nutrition value
488
calories per serving
25 g Fat32 g Protein38 g Carbs19 g FiberOther
Current Totals
25 g Fat
32 g Protein
38 g Carbs
19 g Fiber
MacroNutrients
Carbs
38 g
Protein
32 g
Fiber
19 g
Fats
Fat
25 g
Vitamins & Minerals
Calcium
337 mg
Iron
9 mg
Vitamin A
666 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
66 mcg
Vitamin B12
2 mcg
Vitamin C
45 mg
Vitamin E
9 mg
Copper
0 mcg
Magnesium
162 mg
Manganese
1 mg
Phosphorus
430 mg
Selenium
50 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
