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
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.
8 Reviews for Sugar Snap Pea & Shrimp Curry
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.
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.