Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Shrimp Stir Fry:
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.
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I'm Mel, food is my love language, and my greatest desire in life is to share the best of the best recipes with YOU! I won't waste your time with filler recipes, but I will give you all my tried-and-true favorites!