Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
Yield: 6servings
Prep Time: 20 minutesmins
Cook Time: 8 minutesmins
Total Time: 28 minutesmins
Ingredients
Shrimp Stir Fry:
1poundshrimp, peeled and deveined (I used frozen and thawed them beforehand)
2teaspoonssoy sauce
2tablespoonsvegetable oil
1mediumbell pepper, cored, seeded, and sliced (any type will do)
8ouncessnow peas, strings removed
1cupbean sprouts
3garlic cloves, minced
1tablespoongrated fresh ginger
Coconut-Curry Sauce:
1cupcoconut milk
1tablespoonfish sauce
1-2teaspoonsred curry paste (see note)
1teaspoonlight brown sugar
1teaspooncornstarch
Instructions
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.
Notes
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.