Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped onion -- white or mild
   2      medium        garlic cloves -- minced
   1      teaspoon      fresh ginger root -- minced
     1/3  cup           diced red bell pepper
     1/8  teaspoon      sesame oil -- or less, optional
   2      tablespoons   curry powder -- west Indian mild
     1/2  teaspoon      ground cumin
   1      teaspoon      ground coriander
   2      tablespoons   chopped jalapeno pepper -- roasted
   2      tablespoons   salsa verde
   6      ounces        evaporated skimmed milk -- canned
     1/4  cup           Thai light coconut milk -- unsweetened
     3/4  pound         large shrimp -- peeled and deveined
   1      cup           frozen green peas -- with
                        water chestnuts -- diced, optional
     1/4  teaspoon      low-sodium soy sauce
   3      tablespoons   chopped fresh cilantro
   1 1/2  teaspoons     cornstarch -- mixed with
   1      tablespoon    fresh lime juice
                        ***for serving***
                        lime wedges -- optional garnish
   2      cups          cooked basmati rice -- white
                        fresh cilantro leaves -- optional garnish

Preparation:

ADVANCE PREP: Have all chopped and measured. Mix the diced roasted green chile peppers with the salsa verde (containing tomatillos). Blend the curry, cumin and coriander in a small bowl. Thaw, remove the tail, drain and dry the shrimp. The peas do not need to be thawed. Combine the evaporated and coconut milk. 1. Coat a large deep skillet or wok with non-stick spray. Add the onion. Heat pan over medium-high heat. Cook, stirring, about 3 minutes. 2. Reduce heat to medium. Add red pepper, garlic and ginger. Cook, stirring about 3 minutes or until onions are soft. 3. Working quickly and stirring frequently to blend and prevent burning: add the sesame oil; jalapeno and salsa; curry powder blend. Cook, stirring, until fragrant, 1 to 2 minutes. 4. Reduce heat to medium-low; add the milks. Bring to a simmer, stirring constantly. Simmer (uncovered) for 5 minutes. Add peas and water chestnuts and return to a simmer. Add the shrimp and cook, uncovered, stirring often, until shrimp are pink and peas are warmed through, about 5 minutes. Season with soy and cilantro and blend well. If necessary, reduce heat to a low setting to keep the dish warm. NOTE: The shrimp will continue to cook and may and toughen. 5. Re-dissolve the cornstarch and lime juice solution. Increase heat under the wok to medium-high; when just starting to bubble (simmer) add the cornstarch and thicken the sauce. Remove from heat as soon as the sauce is ready. Serve in a large shallow bowl, side by side, with hot steamed basmati, lime wedges and fresh cilantro leaves, if desired. REVIEW: Memorial one bowl meal that was both colorful and aromatic; not too hot; creamy yet light. Intriguing: flavors changed slightly as we ate more. Warming dish that would please dinner guests. Could keep it warm in a crockpot and serve on buffet. Likely good with crab or lobster meat. HOT VARIATION: substitute the hot curry (Madras), but start with half the measure and add more to taste. VEGETARIAN: Try cauliflower; or a medley of potatoes (sweet, gold, and new) especially if they were crisped (sautéed or roasted).