Shrimp and Coconut Milk Curry 1 teaspoon vegetable oil, preferably canola oil 1 large onion, chopped 1 red bell pepper, cored, 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 1 12-ounce can evaporated skim milk 1/4 cup unsweetened coconut milk 1-1/2 lbs. large shrimp, peeled and deveined 2 tablespoons fresh lime juice (1 lime) 1 tablespoon cornstarch 1/3 cup chopped fresh cilantro salt and freshly ground black pepper to taste Heat oil in a large heavy saucepan over medium heat. Add onions and bell peppers; saute until softened, about 5 minutes. Add garlic, jalapeno peppers, curry powder, cumin, coriander, and cardamom; saute until aromatic, about 2 minutes more. Reduce heat to low and pour in 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. In a small bowl, combine lime juice and cornstarch; stir until smooth. Add to the shrimp mixture and cook, stirring constantly, until thickened. Stir in cilantro, and season with salt and pepper. Serve over rice. Serves 6.