| | Non-stick cooking spray |
| 1/2 | c | Chopped onion; white or mild |
| 2 | md | Garlic cloves; minced |
| 1 | ts | Fresh ginger root; minced |
| 1/3 | c | Diced red bell pepper |
| 1/8 | ts | Sesame oil; or less, optional |
| 2 | tb | Curry powder; West Indian mild |
| 1/2 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 2 | tb | Chopped jalapeno pepper; roasted |
| 2 | tb | Salsa verde |
| 6 | oz | Evaporated skimmed milk; canned |
| 1/4 | c | Thai light coconut milk; unsweetened |
| 3/4 | lb | Large shrimp; peeled and deveined |
| 1 | c | Frozen green peas with waterchestnuts; diced, optional |
| 1/4 | ts | Low-sodium soy sauce |
| 3 | tb | Chopped fresh cilantro |
| 1 1/2 | ts | Cornstarch; mixed with |
| 1 | tb | Fresh lime juice |
| | FOR SERVING |
| | Lime wedges; optional garnish |
| 2 | c | Cooked basmati rice; white |
| | Fresh cilantro leaves; optional garnish |
