sauces marinades and rubs

Shrimp and Sugar Snap Peas in Curried Coconut Sauce

The naturally sweet combination of sugar snap peas, coconut milk and shrimp is highlighted by mild curry flavour in this colourful, easy-to-prepare curry. Serve over rice, if desired. 

15 min
PREP TIME
10 min
COOK TIME
180
CALORIES
11
INGREDIENTS
6
Servings

INGREDIENTS

Preparation

  • 1 In large skillet or wok, melt butter over medium-high heat; add shrimp, sugar snap peas, curry powder, garlic powder and salt. Cook, stirring, for 5 minutes until shrimp begins to turn pink.
  • 2 In bowl, whisk coconut milk, wine, cornstarch and lime juice until smooth; add to shrimp mixture. Reduce heat to medium and cook, stirring, for 2 minutes or until shrimp are cooked through and peas are tender-crisp. Sprinkle with green onions.
  • 3 Test Kitchen Tip:
    • Make this dairy-free by replacing butter with vegetable oil or peanut oil.
    • Sprinkle with chopped Thai basil, if desired.

NUTRITION INFORMATION

(per Serving)

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