Shrimp Curry with Coconut Milk and Sugar Snap Peas

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READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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