Shrimp and Coconut Milk Curry
| Yield: | 6 Servings |
| Categories: | Fish |
| 1 | ts | Canola oil |
| 1 | lg | Onion; chopped |
| 1 | Red bell pepper; chopped | |
| 3 | Cloves garlic; minced | |
| 1 | Jalapeno chile pepper; seeded and minced | |
| 2 | tb | Curry powder; preferably Madras |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 12 | oz | Evaporated skim milk; canned |
| 1 1/2 | lb | Large shrimp; peeled and deveined |
| 1 | c | Frozen green peas |
| 2 | tb | Fresh lime juice |
| 1 | tb | Cornstarch |
| 1/3 | c | Chopped fresh cilantro |
| Salt and pepper; to taste | ||
| Lime wedges; optional | ||
| FOR SERVING | ||
| 3 | c | Cooked basmati rice; brown |
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