Shrimp Curry With Coconut Milk And Sugar Snap Peas Recipe

Name: Shrimp Curry With Coconut Milk And Sugar Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1283

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb jumbo shrimp, peeled and deveined (16-20), 6 tablespoons butter, 2 tablespoons olive oil, 1 small onion, finely chopped, and more.

Yes, Shrimp Curry With Coconut Milk And Sugar Snap Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Curry With Coconut Milk And Sugar Snap Peas

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