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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

02/11/2013
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.

Easy prep and cook time
Comments
07/10/2012
Anonymous
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.

Comments
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.

Comments
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.

Comments
06/13/2010

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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