Shrimp Curry with Coconut Milk and Sugar Snap Peas
Transport your taste buds to a world of vibrant flavors with this Shrimp Curry with Coconut Milk and Sugar Snap Peas recipe. Combining tender, juicy shrimp with the creamy richness of coconut milk and the fresh crunch of sugar snap peas, this dish is a symphony of textures and tastes. Infused with bold red curry paste, fragrant garlic, and ginger, each bite delivers a perfect balance of spice, sweetness, and tanginess, highlighted by hints of lime juice and aromatic fish sauce. Ready in under 40 minutes, this curry is ideal for busy weeknights yet refined enough for entertaining. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a tropical-inspired meal that's as stunning to look at as it is satisfying to eat. Perfect for fans of Thai food and those seeking easy shrimp recipes, this dish will quickly find its way into your culinary rotation!
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 1 cup sugar snap peas, trimmed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon chili flakes (optional)
- 2 cups jasmine rice (optional, for serving)
Instructions
If serving with rice, cook jasmine rice according to package instructions and set aside to keep warm.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the red curry paste to the skillet and mix well with the aromatics. Cook for 1-2 minutes to allow the flavors to bloom.
Slowly pour in the coconut milk, stirring to incorporate the curry paste into the liquid. Bring the mixture to a gentle simmer.
Add the fish sauce, brown sugar, salt, and black pepper to the skillet. Taste and adjust seasonings as needed.
Add the shrimp to the skillet, making sure they are fully submerged in the curry sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
Stir in the sugar snap peas and cook for an additional 2-3 minutes, or until they are tender-crisp.
Remove the skillet from heat and stir in lime juice for a bright finish.
Garnish with fresh cilantro and chili flakes, if desired.
Serve hot with jasmine rice or enjoy on its own as a hearty and flavorful dish.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 11.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
