Coconut Curry Shrimp with Jasmine Rice and Snap Peas

Ingredients

  • 1 1/2 tablespoons fresh garlic, finely chopped

  • 1 1/2 tablespoons fresh ginger, peeled and finely chopped

  • 2 tablespoons extra virgin olive oil or canola oil

  • 1/4 cup fresh lime juice

  • 2 teaspoons fish sauce

  • 1 1/2 tablespoons red curry paste

  • 1 1/2 cups coconut milk or lite coconut milk

  • 2 1/2 lbs medium peeled and deveined shrimp, thawed

  • 2 cups snap peas

  • 1/4 cup fresh basil, sliced

  • Salt to taste

Directions

  • Saute garlic and ginger in oil until tender, 2 to 3 minutes. Add shrimp and peas, saute for 2 minutes. Add lime juice, fish sauce, red curry paste, and coconut milk. Mix well and bring to a simmer, cover and simmer for 5 minutes. Taste for salt. Remove from heat, stir in basil and serve over jasmine rice.

  • This recipe serves 6 people.  Enjoy!

Dirk FucikCrustaceans