Shrimp and Sugar Snap Peas in Curried Coconut Sauce | Thai Kitchen

Ingredients

• 1 tbsp (15 ml) butter
• 1 1/2 pound (750 g) large shrimp, thawed peeled and deveined
• 1/2 pound (250 g) sugar snap peas trimmed
• 2 tsps (10 ml) organic curry powder (mccormick )
• 1/2 tsp (2 ml) organic garlic powder (mccormick )
• 1/2 tsp (2 ml) sea salt grinder (club house)
• 1 can (400 ml) Lite Coconut Milk (thai kitch)
• 2 tbsps (30 ml) dry white wine
• 1 tbsp (15 ml) cornstarch
• 2 tsps (10 ml) fresh lime juice
• 3 green onions thinly sliced