Shrimp Curry with Coconut Milk and Sugar Snap Peas
- 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
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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!!!!
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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!
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Tweaks
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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...
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin