The naturally sweet combination of sugar snap peas, coconut milk and shrimp is highlighted by mild curry flavour in this colourful, easy-to-prepare curry. Serve over rice, if desired.
Ingredients
Servings
Serves 4
1 tbsps Butter
1 1/2 pounds Large shrimp, thawed, peeled and deveined
In large skillet or wok, melt butter over medium-high heat; add shrimp, sugar snap peas, curry powder, garlic powder and salt. Cook, stirring, for 5 minutes until shrimp begins to turn pink.
In bowl, whisk coconut milk, wine, cornstarch and lime juice until smooth; add to shrimp mixture. Reduce heat to medium and cook, stirring, for 2 minutes or until shrimp are cooked through and peas are tender-crisp. Sprinkle with green onions.
CHEF's TIP!
• Make this dairy-free by replacing butter with vegetable oil or peanut oil.
