Recipe

Red Curry With Shrimp And Sugar Snap Peas Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 1 year, 11 months ago This recipe is adapted from Fine Cooking, one of my favourite magazines. I would serve it in bowls, almost like a soup. Prep:7m Cook:15m Servings:4	Brilynn
	shrimp curry thai

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Ingredients

2 T canola oil

2 T jarred or homemade red curry paste

15 oz can unsweetened coconut milk

1 cup low salt chicken broth,

1 lb shrimp, peeled and deveined

2 cups sugar snap peas, trimmed

1 ½ bean sprouts

5 kaffir limes leaves, torn

2 T fish sauce

1 T light brown sugar

½ tsp kosher salt

Udon noodles

Directions

Heat the oil in a 2-3 quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and it in with the oil, until fragrant, about 2 minutes.

Add the coconut milk and broth and bring to a simmer. Simmer, stirring often, for 5 minutes, allowing the flavours to develop.

Increase the heat to medium high and let the curry come to a strong boil. Add the shrimp, sugar snap pea, bean sprouts and lime leaves and stir well. Cook, stirring occasionally, until the shrimp curl and turn pink, about 2 minutes. Add the fish sauce, sugar and salt and stir to combine. Remove from the heat. Let rest for 5 minutes to allow the flavours to develop.

Serve over udon noodles in bowls, as it’s almost a soup.

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