Shrimp Curry with Coconut Milk and Sugar Snap Peas

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb jumbo shrimp, peeled and deveined (16-20)
• 6  tablespoons butter
• 2  tablespoons olive oil
• 1  small onion, finely chopped
• 1  tablespoon curry powder
• 1  teaspoon sugar
• 1⁄2 teaspoon fresh ginger, minced
• 1⁄2 teaspoon salt
•  pepper
• 1⁄4 cup flour
• 2  cups heavy cream
• 1  cup  chicken stock
• 1⁄2 cup coconut milk
• 2  cups  fresh sugar snap peas, blanched

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.