Shrimp & Coconut Milk Curry Recipe
Recipe By EatingWell
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.
4.8
22 Rating -
Rate
5minstotal
5m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Shrimp & Coconut Milk Curry Recipe
- 0.17 teaspoon Canola oil
- 0.17 Large onion chopped
- 0.17 Red bell pepper, seeded and chopped
- 1/2 Cloves Garlic, Minced
- 0.17 Jalapeno Pepper, Seeded And Minced
- 0.33 tablespoon Curry powder, preferably madras
- 0.17 teaspoon Ground Cumin
- 0.17 teaspoon Ground coriander
- 1/25 teaspoon Ground cardamom
- 2 ounce 1 can evaporated skim milk
- 1/25 cup Unsweetened coconut milk
- 1/4 pound Large Shrimp, Peeled And Deveined
- 0.33 tablespoon Lime juice
- 0.17 tablespoon Cornstarch
- 0.06 cup Chopped Fresh Cilantro
Nutrition
value
value
488
calories per serving
25 g Fat32 g Protein38 g Carbs19 g FiberOther
Current Totals
- Fat25g
- Protein32g
- Carbs38g
- Fiber19g
MacroNutrients
- Carbs38g
- Protein32g
- Fiber19g
Fats
- Fat25g
Vitamins & Minerals
- Calcium337mg
- Iron9mg
- Vitamin A666mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B966mcg
- Vitamin B122mcg
- Vitamin C45mg
- Vitamin E9mg
- Copper< 1mcg
- Magnesium162mg
- Manganese1mg
- Phosphorus430mg
- Selenium50mcg
- Zinc4mg
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
Recipe By EatingWell