Sugar Snap Pea & Shrimp Curry

From EatingWell: May/June 2007

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. "

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7 Reviews for Sugar Snap Pea & Shrimp Curry

02/11/2013

Sara_380

Recommends this recipe

Easy and flavorful

I used Tangine spice instead of the madras curry powder. Used cornstarch along with the light coconut milk to thicken the sauce. Added seasoning salt at the end to taste. The curry wasn't overwhelming at all like some of the previous reviews said. It was an interesting flavor though. Served over qunioa and brown rice.

Pros: Easy prep and cook time

Comments

07/10/2012

Anonymous

Recommends this recipe

Delicious- but added onion and garlic!

This was a delicious and satisfying dish. I started with a saute of onion and garlic (and some garlic scapes because they are in season), and used regular coconut milk. The lemon juice adds a surprising and tasty zip.

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07/10/2012

Anonymous

Delicious- but added onion and garlic!

This was delicious!! Simple and delicious and satisfying. Started with a saute of onion and garlic (and added a few garlic scapes, since they are in season) and served it on a bed of basmati rice. Try it! The lemon juice adds a nice twist.

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10/19/2010

Anonymous

My boyfriend and I really didn't like this recipe. While it was really easy to make we found it to taste sour. Maybe it's the qty of lemon juice? The sauce was also very thin. We ended up throwing it all out and getting take out. Very expensive evening.

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