Thai Green Curry Shrimp with Snow Peas

• 1 can (13.5 oz) coconut milk
• 1/4 cup Thai green curry paste
• 1 lb large shrimp, peeled and deveined
• 1 cup snow peas
• 1 red bell pepper, sliced
• 2 cups chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 red chili, sliced (optional)

Steps

1. 1 Heat vegetable oil in a large skillet over medium heat.
2. 2 Add garlic and onion, sauté until fragrant.
3. 3 Stir in curry paste and cook for 1 minute.
4. 4 Pour in coconut milk and chicken broth, stirring to combine.
5. 5 Add shrimp, bell pepper, and chili if using, cook until shrimp turn pink.
6. 6 Stir in snow peas, fish sauce, brown sugar, and lime juice.
7. 7 Simmer for 3-4 minutes until vegetables are tender.
8. 8 Drizzle with sesame oil and garnish with cilantro before serving.

Equipment

• Large skillet
• Cutting board
• Knife
• Measuring cups and spoons

Variations

• Add tofu for a vegetarian option.
• Substitute shrimp with chicken for a different protein.

Substitutions

• If Thai green curry paste is unavailable, substitute with red or yellow curry paste for a different flavor profile.
• Use vegetable broth for a vegetarian version.

Pairings

• Jasmine rice
• Fresh cucumber salad
• A squeeze of lime

Nutrition

Tips

• For a richer flavor, use full-fat coconut milk.
• Adjust the curry paste amount to your spice preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a splash of broth or water to restore consistency.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad for a refreshing contrast.

FAQ