Shrimp Curry with Coconut Milk and Sugar Snap Peas |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is delicious and easy enough for me to do after work when I get a craving for it. Be sure to serve with plenty of steamed rice to soak up the sauce. Recipe from Sam Choy's Sampler. Ingredients:
1 lb jumbo shrimp, peeled and deveined (16-20) |
6 tablespoons butter |
2 tablespoons olive oil |
1 small onion, finely chopped |
1 tablespoon curry powder |
1 teaspoon sugar |
1/2 teaspoon fresh ginger, minced |
1/2 teaspoon salt |
pepper |
1/4 cup flour |
2 cups heavy cream |
1 cup chicken stock |
1/2 cup coconut milk |
2 cups fresh sugar snap peas, blanched |
Directions:
1. In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
2. Add shrimp, sugar, ginger, salt and pepper.
3. Saute 3-4 minutes, then remove to a plate.
4. In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
5. Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
6. Return shrimp to pan, along with snap peas; heat through.
7. Serve with steamed rice.
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