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.

People Who Like This Dish 4
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • griffintownboy 4 years ago
    Wow. love this recipe..thank you. So easy and simple to prepare. Makes a great lunch dish
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes