Red Curry with Shrimp & Sugar Snap Peas

Red Curry with Shrimp & Sugar Snap Peas
Photo by Scott Phillips


  • 1 lb. shrimp (21 to 25 per lb.), peeled and deveined
  • 2 Tbs. fish sauce
  • 5 wild lime leaves, torn or cut into quarters (optional)
  • 1 Tbs. palm sugar or light brown sugar
  • ½ tsp. kosher salt
  • 2 cups sugar snap peas (7 to 8 oz.), trimmed
  • Hot cooked rice or rice noodles for serving
  • + 6 more ingredients
    • 1 cup low-salt chicken broth, fish broth, or water
    • 2 Tbs. red curry paste, either store-bought or homemade
    • A handful of fresh Thai or Italian basil leaves
    • 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)
    • 15-oz. can unsweetened coconut milk
    • 2 Tbs. vegetable oil

Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes...

View full recipe at Fine Cooking


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