Shrimp Curry With Coconut Milk And Sugar Snap Peas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb jumbo shrimp, peeled and deveined (16-20)
• 6 tablespoons butter
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 tablespoon curry powder
• 1 teaspoon sugar
• 1/2 teaspoon fresh ginger, minced
• 1/2 teaspoon salt
• pepper
• 1/4 cup flour
• 2 cups heavy cream
• 1 cup chicken stock
• 1/2 cup coconut milk
• 2 cups fresh sugar snap peas, blanched

Recipe

• 1 in a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
• 2 add shrimp, sugar, ginger, salt and pepper.
• 3 saute 3-4 minutes, then remove to a plate.
• 4 in the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
• 5 slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
• 6 return shrimp to pan, along with snap peas; heat through.
• 7 serve with steamed rice.