Not a bad base. I wasn't expecting to like this at all since I'm not a fan of coconut-based foods that aren't desserts, but the flavor was subtle enough that I did like it. Based on other reviews, I added onion and garlic, as well as some coriander and turmeric. I think an addition of basic, parsley, and some other vegetables would really knock this one out of the park. Will make again with some variations.
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 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.
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.
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.
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.