Recipe Category: Curry
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Ingredients
Makes 5 :Servings
Prep: 5 minutes
Cooking Time: 15 minutes
Serving size 1/5 of recipe
Calories 222 Protein 29g Carbohydrates 7 g Fat 8 g Fiber 1 g Sugar 6 g Sodium 470 g
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2/3 cup sliced white onion
- 3 tablespoons green curry paste
- 1 Thai red chile, seeded and chopped, plus more to taste (optional)
- 1 (15-ounce) can lite coconut milk
- 1 tablespoon fish sauce (optional)
- 1 teaspoon arrowroot powder mixed with 1 tablespoon water
- 1 cup sliced red bell pepper
- 2 cups sugar snap peas, measured then sliced in half
- 11/2 pounds jumbo shrimp, peeled and deveined
- garnish: chopped fresh cilantro, jalapeno slices, salt and black pepper to taste (if not using fish sauce), fresh lime wedges
Method
- To a nonstick skillet over medium heat, add the olive oil, garlic, and onion
- Cook until the onion turns brown and translucent, about 3 minutes, being careful not to burn the garlic
- Add the curry paste to the skillet and mix it in with the onion and garlic
- If the paste starts burning, reduce the heat under the skillet
- Cook for about 2 minutes, then add the coconut milk and fish sauce (if using)
- Stir, reduce the heat, and bring to a light simmer, then add the arrowroot slurry
- Cook for about 1 minute, stirring continuously, to allow the sauce to thicken
- Add the bell pepper, peas, and shrimp
- Cook until the shrimp is no longer pink, 4 to 6 minutes, then remove the skillet from the heat to allow the flavors to meld and the sauce to thicken a bit more
- Garnish and enjoy!
Full List of Curry Recipes
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