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| 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 tablespoons curry powder, preferably Madras |
| 1 teaspoon ground cumin |
| 1 teaspoon ground coriander |
| 1/4 teaspoon ground cardamom |
| 12 ounces evaporated skim milk |
| 1/4 cup unsweetened coconut milk |
| 1 1/2 pounds large shrimp, peeled and deveined |
| 2 tablespoons lime juice |
| 1 tablespoon cornstarch |
| 1/3 cup chopped fresh cilantro |
| Salt and freshly ground pepper to taste |
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- Heat oil in a large heavy 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. 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.
- Combine lime juice and cornstarch in a small bowl; stir until smooth. Add to the shrimp mixture and cook, stirring constantly, until thickened, about 2 minutes. Stir in cilantro and season with salt and pepper.
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