Sugar Snap Pea and Shrimp Curry

Sugar Snap Pea and Shrimp Curry

  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 4 Servings

Enjoy the juicy pieces of shrimp and sweet crispy peas in this flavorful curry made with coconut milk.


  • 2 tablespoons canola oil
  • 2 tablespoons Madras curry powder
  • 1-1/2 pounds raw shrimp (16-20 per pound), peeled and deveined
  • 1 pound sugar snap peas, trimmed
  • 1 cup coconut milk
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt


  1. Place the oil in a large sauté pan and heat over medium heat for 35 seconds.
  2. Sprinkle in the curry powder and cook for 2 minutes, and then add the shrimp and the sugar snap peas and sauté for 4 minutes.
  3. Pour in the coconut milk and the lemon juice, stir and then sprinkle with salt.
  4. Bring the mixture to a boil and cook for an additional 2 minutes. Serve hot.


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