Shrimp Curry with Coconut Milk and Sugar Snap Peas

Total Time
50mins
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

Directions

  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