If you’ve been around long enough, you know that in my family we love dishes over rice: sweet and sour chicken, sticky coconut chicken, pineapple meatballs, and on and on. This meal was another jackpot. Seriously, I could have poured the coconut curry sauce into a tall glass and drank it straight up – it is that good. Combining the magical, velvety sauce with crunchy snow peas, tender shrimp and sweet bell peppers culminated in a dinner I can’t wait to make again. The flavors of this meal scream gourmet and the big secret is this meal only takes 30-minutes to prepare, which means you can have gourmet any night of the week. My next conquest is to make this dish with chicken, which I think would be equally delicious.
- 1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
- 2 teaspoons soy sauce
- 2 tablespoons vegetable oil
- 1 bell pepper, cored, seeded, and sliced (any type will do)
- 8 ounces snow peas, strings removed
- 1 cup bean sprouts
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger (scared of fresh ginger? don’t be…it can be peeled and frozen easily to be used at anytime)
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe – this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
- 1 teaspoon light brown sugar
- 1 teaspoon cornstarch
- For the sauce, combine the sauce ingredients in a medium bowl (I doubled the sauce because we love extra sauce in our family). Set aside. Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
- Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.
- Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.
Recipe Source: adapted from The Best 30-Minute Recipe