Tuesday, March 26, 2013

Curry Shrimp and Snow Peas

Orriant fan Tara Meade shared this delicious recipe with us, courtesy of Real Simple.


  • 1  cup long-grain white rice
  • 3/4  cup  snow peas, sliced lengthwise
  • 1/2  cup  bean sprouts
  • 1/4  cup  torn fresh basil leaves
  • 1  tablespoon  canola oil
  • 3  tablespoons  fresh lime juice, plus lime wedges for serving
  • kosher salt and black pepper
  • 14-ounce can coconut milk
  • 1 to 2  tablespoons  Thai red curry paste
  • 1 1/2  pounds  frozen peeled and deveined large shrimp, thawed


  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.

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