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1. Heat oil in a large heavy saucepan over
medium heat. Add onion and bell pepper; cook,
stirring occasionally, until softened, about 5
minutes. Add garlic, jalapeno pepper, curry
powder, cumin, coriander and cardamom; cook,
stirring, until aromatic, about 2 minutes more.
Reduce heat to low and add 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.
2. Combine lime juice and cornstarch in a small
bowl; stir until smooth. Add to the shrimp
mixture and cook, stirring constantly, until
thickened, about 2 minutes. Stir in cilantro
and season with salt and pepper.
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