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Curry Shrimp and Snow Peas by Rebecca Smith serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Yummy curried shrimp meal with coconut milk (Real Simple)

Ingredients:

1 cup

long-grain white rice

3/4 cup

snow peas, sliced lengthwise

1/2 cup

bean sprouts

1/4 cup

torn fresh basic leaves

1 tbsp

canola oil

3 tbsp

fresh lime juice

kosher salt

black pepper

14-oz can coconut milk

2 tbsp

Thai red curry paste (1-2 tbsp, season to taste)

1 1/2 lbs

frozen peeled and deveined large shrimp, thawed

Directions:

1.Cook the rice according to the package directions.
2.Meanwhile, in a bowl, toss the snow peas, sprouts, basil, oil, 1 tablespoon of the lime juice, and ¼ teaspoon each salt and pepper. Set aside.
3.In a large saucepan, whisk together the coconut milk, curry paste, and ¼ teaspoon each salt and pepper. Bring to a boil.
4.Add the shrimp and simmer, stirring occasionally, until they are opaque throughout, 2 to 4 minutes. Stir in the remaining 2 tablespoons of lime juice.
5.Top the rice with the shrimp and curry sauce, then the snow pea mixture. Serve with the lime wedges, if desired.

Categories:

Ethnic Foods
Fish & Seafood
Main Dishes