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Red Curry with Shrimp & Sugar Snap Peas


Serves four.

  • 2 Tbs. vegetable oil
  • 2 Tbs. red curry paste, either store-bought or homemade
  • 15-oz. can unsweetened coconut milk
  • 1 cup low-salt chicken broth, fish broth, or water
  • 1 lb. shrimp (21 to 25 per lb.), peeled and deveined
  • 2 cups sugar snap peas (7 to 8 oz.), trimmed
  • 5 wild lime leaves, torn or cut into quarters (optional)
  • 2 Tbs. fish sauce
  • 1 Tbs. palm sugar or light brown sugar
  • 1/2 tsp. kosher salt
  • A handful of fresh Thai or Italian basil leaves
  • Hot cooked rice or rice noodles for serving
  • 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)

Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.

Add the coconut milk and broth and bring to a simmer. Simmer, stirring often, for 5 minutes, allowing the flavors to develop.

Increase the heat to medium high and let the curry come to a strong boil. Add the shrimp, sugar snap peas, and half the lime leaves (if using), and stir well. Cook, stirring occasionally, until the shrimp curl and turn pink, about 2 minutes. Add the fish sauce, sugar, and salt and stir to combine. Remove from the heat.

Tear the basil leaves in half (or quarters if they are large), and stir them into the curry, along with the remaining lime leaves (if using). Let rest for 5 minutes to allow the flavors to develop.

Serve hot or warm with rice or noodles, garnished with the chile slices (if using).

nutrition information (per serving):
Size : without rice or noodles, Calories (kcal): 430, Fat (kcal): 31, Fat Calories (g): 280, Saturated Fat (g): 21, Protein (g): 24, Monounsaturated Fat (g): 4.5, Carbohydrates (mg): 18, Polyunsaturated Fat (mg): 4, Sodium (g): 1240, Cholesterol (g): 170, Fiber (g): 4,

Photo: Scott Phillips

Excellent, fast, weeknight dinner! I tried it with light coconut milk, which was fine, but a little thin. Of course full fat always tastes better! I added yellow bell peppers, too. Would be great with leftover chicken or tofu too.

We like heat, so this recipe was wonderful for us. Be sure to taste the sauce if you are using jarred curry paste and make sure the sauce isn't too bland. As with all Thai food, palm sugar, kaffir lime leaves, and real Thai basil make a huge difference. (Demara sugar makes an acceptable substitute for the palm sugar.) Best of all, this is fast and a real treat on a weeknight.

this recipe is fantastic. It is quick, simple and the flavors are delicious!

I did not add the hot peppers at the end but I wish I had done so. The brand of red curry paste I used was a bit wimpy. The flavors are good but watered down by the chicken broth. Next time, I will only add 1/4 cup chicken broth to the curry paste and oil mixture; then, I'll add the coconut milk. It's worth another try.

I cannot believe that no one has rated this recipe as of yet! I decided to test this recipe out for my clients Tuesday service. Wonderful as written! My husband could not stop making the usual "this is terrific" comments, that my son's said "enough, just eat!" I will be making a few adjustments for the client, light coconut milk, and bit less oil, trying to keep it in the 500 calorie area including serving with brown rice.

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