How to make it

  • 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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  • griffintownboy 8 years ago
    Wow. love this recipe..thank you. So easy and simple to prepare. Makes a great lunch dish
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