Shrimp Curry With Coconut Milk And Sugar Snap Peas Recette

Indulge in this unbelievably delicious and easy shrimp curry! Perfect for a weeknight dinner, this vibrant dish combines succulent shrimp with creamy coconut milk, crisp sugar snap peas, and aromatic spices. Serve over fluffy steamed rice to soak up every last drop of the luscious sauce. Get ready for a flavor explosion inspired by Sam Choy's Sampler!

Préparation 15 min

Cuisson 50 min

Calories 565 kcal

Protéines 30g

Note Soyez le premier

Shrimp Curry With Coconut Milk And Sugar Snap Peas

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Shrimp Curry With Coconut Milk And Sugar Snap Peas

Jumbo Shrimp
6 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 tablespoon sugar
Fresh Ginger
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
Heavy Cream
1 cup chicken stock
1 (13.5 ounce) can full-fat coconut milk
Sugar Snap Peas

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Shrimp Curry With Coconut Milk And Sugar Snap Peas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Shrimp Curry With Coconut Milk And Sugar Snap Peas

In a large heavy skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add 1 medium onion, chopped, and 2 tablespoons curry powder. Sauté until onion is translucent, about 5 minutes.
Add 1 pound shrimp (peeled and deveined), 1 tablespoon sugar, 1 tablespoon grated ginger, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Sauté for 3-4 minutes, until shrimp is pink and opaque. Remove shrimp from skillet and set aside.
Add the remaining 4 tablespoons butter to the skillet. Whisk in 1/4 cup all-purpose flour and cook for 5 minutes, stirring constantly, to create a roux.
Gradually whisk in 1 cup heavy cream, 1 cup chicken stock, and 1 (13.5 ounce) can full-fat coconut milk. Continue stirring until the sauce is smooth and thickened, about 5 minutes.
Return the shrimp to the skillet along with 1 cup sugar snap peas, trimmed.
Heat through for 2-3 minutes, until snap peas are tender-crisp.
Serve immediately over steamed rice. Garnish with fresh cilantro or chopped green onions (optional).

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

10g

Fat

150g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Shrimp Recipes Asian Thai The Americas American Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Shrimp Curry With Coconut Milk And Sugar Snap Peas ?

Shrimp Curry With Coconut Milk And Sugar Snap Peas prend environ 65 minutes du début à la fin — environ 15 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Shrimp Curry With Coconut Milk And Sugar Snap Peas ?

Shrimp Curry With Coconut Milk And Sugar Snap Peas contient environ 565 calories par portion, avec environ 30 g de protéines, 4 g de glucides et 78 g de lipides.

De quels ingrédients ai-je besoin pour Shrimp Curry With Coconut Milk And Sugar Snap Peas ?

Les principaux ingrédients de Shrimp Curry With Coconut Milk And Sugar Snap Peas sont Jumbo Shrimp, Butter, Olive Oil, Onion, Curry Powder, Sugar. Consultez la liste complète avec les quantités ci-dessus.