Source: dLife

Indian style shrimp curry with the sweetness of coconut milk.

Servings

1 tsp canola oil
1 large onion , chopped
1 medium red bell peppers , seeded and chopped
3 medium garlic cloves , minced
1 whole jalapeno pepper , seeded and minced
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
0.25 tsp cardamom, ground
12 floz evaporated skim milk
0.25 cup canned coconut milk
1.5 lb large raw shrimp , peeled and deveined
2 tbsp fresh lime juice
0.33 cup fresh cilantro , chopped
1 pinch salt and pepper

1 Heat oil in a large 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.
2 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.
3 Stir in cilantro and lime juice and season with salt and pepper.

Diluting the rich coconut milk that is used in many Asian curries with evaporated skim milk reduces the saturated fat considerably.