Instructions: 1. In a large deep skillet or Dutch oven, heat oil over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes.

Add garlic, jalapeno, curry powder, cumin and coriander; cook, stirring, until fragrant, 1 to 2 minutes.

2. Reduce heat to low; add evaporated milk and coconut milk. Bring to a simmer, stirring constantly. Simmer for 5 minutes. Add shrimp and peas and cook, uncovered, until shrimp are pink and peas are warmed through, about 5 minutes.

3. In a small bowl, combine lime juice and cornstarch; stir until smooth.

Add to shrimp mixture and cook, stirring constantly, until thickened. Stir in cilantro and season with salt and pepper. Serve with lime wedges, if desired.

MAKE A MEAL: Serve in a bowl over or with 1/2 cup brown basmati rice per person. Total calories: 355.

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