Thai Green Curry With Snow Peas And Shrimp
serves 4
This is a beautiful curry with pink shrimp and bright green snow peas in a heavenly herb-infused sauce. Serve it warm with rice or noodles.
Read more about this recipe in Nancie McDermott's The Curry Book.
1/4 pound snow peas
1 (14-ounce) can unsweetened coconut milk, divided
3 tablespoons green curry paste, store-bought or homemade
1 medium onion, halved lengthwise and thinly sliced crosswise
1 pound medium shrimp, peeled and deveined
12 to 15 wild lime leaves
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 handful fresh basil
2 tablespoons coarsely chopped fresh cilantro
prep: 20 minutes
total: 20 minutes
large saucepan
1. Trim the snow peas, removing the stem ends.
2. Open the can of coconut milk and stir it with a fork until smooth and well combined. In a large saucepan, bring 1/3 cup of the coconut milk to a gentle boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing to soften the paste.
3. Add the onion and continue to cook for 2 minutes, stirring often. Reduce the heat to medium and add the shrimp and lime leaves. Cook about 1 minute, stirring often, until the shrimp becomes pink. Add the remaining coconut milk, sugar and fish sauce and bring to a gentle boil.
4. Add the snow peas, stir well and simmer 2 minutes while you cut the basil leaves crosswise into strips. Stir in the basil and cilantro and remove from the heat. Serve warm.
