Bright green snow peas and rosy shrimp in a creamy, golden sauce—an elegant dish in only 20 minutes. (See photo)
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
If your shrimp is frozen, place it in cold water before you start. Because the shrimp cooks in the coconut milk, it does not have to be completely defrosted.
Step 2
In a saucepan on medium-high heat, sauté the onions in the oil for about 5 minutes, until softened. Add the shrimp and Curry Powder and cook for a minute or two, stirring to prevent sticking. Add the snow peas and tomatoes and cook for a couple of minutes, and turn the shrimp to cook on both sides. When the shrimp are mostly pink, pour in the coconut milk, salt, and lemon or lime juice and bring to a simmer. Stir in the cilantro or basil and add salt and pepper to taste. Serve hot.
Variations
Step 3
Add a Keiffer lime leaf or two with the Curry Powder for a delicate yet distinctive flavor.
Step 4
This generous sauce will hold more vegetables, so if you like, add baby corn, straw mushrooms, chopped bell peppers, or fresh baby spinach.
Serving & menu ideas
Step 5
Serve on plain rice, Lemongrass Rice (page 181), or Green Rice (page 180).
