Curry Shrimp and Snow Peas

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 621 calories
    • 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


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


  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.