Curry Shrimp and Snow Peas

Curry Shrimp and Snow Peas
Christopher Baker
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
cup
long-grain white rice
3/4
cup
snow peas, sliced lengthwise
1/2
cup
bean sprouts
1/4
cup
torn fresh basil leaves
1
tablespoon
canola oil
3
tablespoons
fresh lime juice, plus lime wedges for serving
kosher salt and black pepper
1
14-ounce can coconut milk
1 to 2
tablespoons
Thai red curry paste
1 1/2
pounds
frozen peeled and deveined large shrimp, thawed

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, in a bowl, toss the snow peas, sprouts, basil, oil, 1 tablespoon of the lime juice, and ¼ teaspoon each salt and pepper. Set aside.
  3. In a large saucepan, whisk together the coconut milk, curry paste, and ¼ teaspoon each salt and pepper. Bring to a boil.
  4. Add the shrimp and simmer, stirring occasionally, until they are opaque throughout, 2 to 4 minutes. Stir in the remaining 2 tablespoons of lime juice.
  5. Top the rice with the shrimp and curry sauce, then the snow pea mixture. Serve with the lime wedges, if desired.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 621
  • Fat 29 g
  • Sat Fat 20 g
  • Cholesterol 259 mg
  • Sodium 722 mg
  • Protein 42 g
  • Carbohydrate 49 g
  • Sugar 1 g
  • Fiber 3 g
  • Iron 10 mg
  • Calcium 146 mg
What does this mean? See Nutrition 101.