Shrimp Curry with Coconut Milk and Sugar Snap Peas

Name: Shrimp Curry with Coconut Milk and Sugar Snap Peas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
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

Submitted by Hey Jude

"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."

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Ready In:: 50mins
Ingredients:: 14
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

In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
Add shrimp, sugar, ginger, salt and pepper.
Saute 3-4 minutes, then remove to a plate.
In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
Return shrimp to pan, along with snap peas; heat through.
Serve with steamed rice.

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Reviews

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
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
i used sea scallops too, 12 large ones. this was great, i loved the sauce! we served this over jasmine rice, great quick dinner

chia2160
We LOVED this! I somehow forgot the snap peas but it was still awesome. I will definitely be making this again and again. Thanks for sharing this keeper!

KLBoyle
My family loved this! I made it with about 3/4 cup of heavy cream and the rest whole milk and it was still very rich - almost too rich for me but the little one and DH Loved it. Next time I will definitely cut out the cream and just use whole milk. I also used a sweet curry and increased it to 1 1/2 Tbs and next time I will use a hot curry to add a nice heat to the dish. Really comforting and easy to put together - especially if you remember to blanch the peas and peel the shrimp first as I forgot! Use the best sweetest peas you can find for this dish. Thanks for the keeper, Hey Jude!

lolablitz

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Tweaks

This was good, but I think next time I need to find some lower calorie cream. In order to cut the calories, I used less olive oil and butter for sauteeing, which was fine, I increased the chicken stock to 1 1/2 cups, used 1% milk instead of cream and cut it to 1 cup, then used 1 cup of coconut water instead of coconut milk (mainly because I was in too much of a hurry to make the milk...) It was really good, but next time, I'm going to add a bit more curry powder and some more salt, in addition to using some cream...

Jmommy209