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Thursday, May 27, 2010

Shrimp Stiry Fry with Snow Peas and Coconut Curry Sauce

I have been on a serious Asian food kick lately and this is one of the new recipes I tried. The coconut curry sauce was delicious and creamy and the tender shrimp went great with the crunchy snow peas and red peppers. If you like a lot of sauce I would suggest doubling the sauce recipe. The best part of this meal is it only takes about 30 minutes and doesn't call for any wierd ingredients. I have found red curry paste in every grocery store I shop at in the Asian Isle by the Thai food. We love this with either brown rice or Jasmine Rice.


Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
The Best 30-Minute Recipe

1 recipe Coconut-Curry sauce (below)
1 pound shrimp, peeled and deveined
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 bell pepper, cored, seeded, and sliced (any type will do)
8 ounces snow peas, strings removed
1 cup bean sprouts
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Prepare the sauce and set it aside . Toss shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until just smoking. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.


Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.


Coconut Curry Sauce (double if you like a lot of sauce)
1 cup coconut milk (I used light coconut milk with great results)
1 tablespoon fish sauce
1-2 teaspoons red curry paste (I used 2 teaspoons )
1 teaspoon light brown sugar
1 teaspoon cornstarch

Combine ingredients in medium bowl and use as directed.

Posted by: Sallie
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1 comments:

Food FaNaTiC said...

Mmmm.... this post actually made my mouth water.. might give it a try tonight!

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