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Coconut Curried Shrimp and Snap Peas

October 22, 2013

Welcome guest blogger Michele! Michele is as avid a cook as I am . She is always trying new recipes, and like me modifying so they are not only just right, but healthy. I am honored to have her helping me out with this beautiful recipe. Elegant enough for your most sophisticated guests, and simple enough to toss together after a long day at work. I think this recipe would work wonderfully with chicken as well, or tofu for our vegetarian readers.   From Michele; “My apartment smelled so wonderful while making this!!! I must admit I used a bit more curry, but that is just to my taste. ” Thank you Michele.

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1 tablespoon Olive Oil
1 1/2 pounds large shrimp, peeled and deveined
1/2 pound sugar snap peas
2 teaspoons Red curry paste or Curry Powder*
1/2 teaspoon Garlic Powder
1 can (14 ounces) Coconut Milk
2 teaspoons lime juice
2 tablespoon of white wine (or chicken broth)
1 tablespoon cornstarch
3 green onions, sliced

*I saw a similar recipe using curry power. If you don’t like spicy food, you may want to use the powder instead of the paste.

Heat oil in large skillet on medium-high heat. Add shrimps and sugar snap peas; add the red curry (or the curry powder) and the garlic salt. Cook and stir 4-5 minutes or until shrimp begins to turn pink.

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Stir coconut milk, wine and lime juice into cornstarch until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and cook 2-3 minutes. Sprinkle with your green onions.

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Michele’s personal favorite to serve this dish over is  Tilda Basmati, an Indian Rice. It is always fluffy and never sticks. Some people are afraid of cooking rice, but the truth is that cooking rice is as simple as cooking pasta! It’s very straightforward and all you need is a good quality rice!

Place rice in a medium pan. Measure in cold water (1 measure dry rice : 2 measures water). The water to rice ratio can be altered to obtain the required rice texture. Add 1 teaspoon salt (optional). I  do try to avoid sodium and you will  the curry sauce has enough flavor to  omit it. Bring to  boil, stir then cover, and turn the heat to ‘low’. Cooking time depends on the rice you will use. Do not lift the lid to peek, you will loose your steam. At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. Fluffed with a fork before serving.
I cooked just for myself tonight so my photos represent the same recipe, using one third of the ingredients.

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Et voilà! Bon appétit!

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