Rating: 3.5 stars
319 Ratings
  • 5 star values: 136
  • 4 star values: 40
  • 3 star values: 60
  • 2 star values: 52
  • 1 star values: 31
Kate Merker and Sara Quessenberry


Credit: Christopher Baker

Recipe Summary

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook the rice according to the package directions.

  • 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.

  • In a large saucepan, whisk together the coconut milk, curry paste, and ¼ teaspoon each salt and pepper. Bring to a boil.

  • 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.

  • Top the rice with the shrimp and curry sauce, then the snow pea mixture. Serve with the lime wedges, if desired.

Nutrition Facts

621 calories; fat 29g; saturated fat 20g; cholesterol 259mg; sodium 722mg; protein 42g; carbohydrates 49g; sugars 1g; fiber 3g; iron 10mg; calcium 146mg.