Shrimp Curry with Coconut Milk and Sugar Snap Peas

Total Time
Prep 20 mins
Cook 30 mins

This is delicious and easy enough for me to do after work when I get a craving for it. Be sure to serve with plenty of steamed rice to soak up the sauce. Recipe from Sam Choy's Sampler.

Ingredients Nutrition


  1. In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
  2. Add shrimp, sugar, ginger, salt and pepper.
  3. Saute 3-4 minutes, then remove to a plate.
  4. In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
  5. Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
  6. Return shrimp to pan, along with snap peas; heat through.
  7. Serve with steamed rice.
Most Helpful

This was delicious, I had some cooked shrimp in the freezer, so I made the sauce and threw the shrimp in for the last 5 mins cooking time.I also threw in a handful of frozen peas at the same time.Thanks for a great recipe

ChefDebs December 07, 2005

My fiance requested Shrimp Curry for dinner, so I went out in search of a quicker recipe for shrimp curry. Through my time here at zaar, Ive noticed that you(heyjude) and I have similar tastes, so when I found your recipe, I was very excited to try it! My apartment smelled so wonderful while making this!!! I must admit I used a bit more curry, but that is just to our tastes. As chia said, the sauce is wonderful. I served this with coconut rice w/ parsley. Unfortunately I didnt have any snap peas, so I had to make it without, but that made no difference Im sure!!!!

love4culinary April 15, 2004

i used sea scallops too, 12 large ones. this was great, i loved the sauce! we served this over jasmine rice, great quick dinner

chia November 20, 2003