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Sugar Snap Pea & Shrimp Curry

May/June 2007

Your rating: None Average: 3.8 (63 votes)

This dish is best done at the last minute so the snap peas keep their crisp texture. The pink of the shrimp and the green peas make it as pretty as it is tasty.



READER'S COMMENT:
"We really enjoyed this simple, flavorful and quick-and-easy curry. I started with a saute of sliced onions, though. Then followed the recipe. "
Sugar Snap Pea & Shrimp Curry Recipe

7 Reviews for Sugar Snap Pea & Shrimp Curry

05/04/2010
Anonymous

I used regular curry powder from the spice section of the grocery store, I couldn't find "madras" curry powder. Also, the lite coconut milk doesn't give nearly the flavor or thickness of regular coconut milk, it may be worth the calories to just use regular coconut milk.

Comments
12/21/2009
Anonymous

This is truly a quick but very easy dish to make. We like it so much that for winter parties I just do the shrimp in the sauce, take the shrimp out and chill. Add corn starch to the sauce and stir until thickened, chill. Its a great change from the standard shrimp with cocktail sauce. My most asked for recipe.

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