Shrimp and Sugar Snap Peas in Curried Coconut Sauce | Thai Kitchen
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.
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Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Wooden spoon
- Colander
- Salt grinder
- Citrus press
- Serving bowl
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
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