Quick Thai Green Shrimp Curry With Snap Peas
A vibrant and aromatic coconut-based curry featuring succulent shrimp and crunchy snap peas ready in under 30 minutes.
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Ingredients
- 1 pound Large shrimp, peeled and deveined
- 3 tablespoons Thai green curry paste
- 14 ounces Full-fat coconut milk
- 2 cups Fresh sugar snap peas, trimmed
- 1 tablespoon Coconut oil
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Fresh lime juice
- 1/4 cup Fresh cilantro, chopped
- 1/2 cup Thai basil leaves(optional)
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium-high heat.
- 2
Add the green curry paste and sauté for 1-2 minutes until fragrant and slightly darkened.
- 3
Pour in the coconut milk and stir well to dissolve the curry paste, bringing the mixture to a gentle simmer.
- 4
Stir in the fish sauce and brown sugar, adjusting the heat to maintain a steady simmer.
- 5
Add the snap peas and cook for 2 minutes until they turn bright green and are slightly tender.
- 6
Add the shrimp to the skillet and cook for 3-4 minutes, or until they are pink and opaque.
- 7
Remove from heat and stir in the lime juice, cilantro, and Thai basil.
- 8
Serve immediately over steamed jasmine rice.
Nutrition per Serving
345
Calories
26g
Protein
12g
Carbs
22g
Fat
2g
Fiber
5g
Sugar
890mg
Sodium
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