Shrimp and Coconut Milk Curry

Have all chopped and measured. Mix the diced roasted green chili 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.

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. Reduce heat to medium. Add red pepper, garlic and ginger. Cook, stirring about 3 minutes or until onions are soft.

Working quickly and stirring frequently to blend and prevent burning, add the sesame oil, jalapeno, salsa and curry powder blend. Cook, stirring, until fragrant, 1 to 2 minutes.

Reduce heat to medium-low and 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. Be careful, however, as the shrimp will continue to cook and may toughen.

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 rice, lime wedges and fresh cilantro leaves, if desired.