Coconut Curry Shrimp with Jasmine Rice and Snap Peas
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
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!