Stir-Fried Shrimp and Snow Peas with Coconut Curry Sauce

With all the craziness of our new schedule, I have decided I needed to drastically cut down on dinner prep time, and so I checked out the Best Recipe’s 30-Minute Meals and have been trying a few out. This was by far my favorite from this last week. I thought it was great, so I’m thinking of making it again this week 🙂

Stir-Fried Shrimp and Snow Peas with Coconut Curry Sauce

This is the recipe--made with chicken, though


Coconut Curry Sauce
1 c. coconut milk
1 T. fish sauce
1-2 t. red curry paste
1 t. light brown sugar
1 t. cornstarch

Stir Fry
1 lb. 21/25 shrimp, peeled and deveined (or thinly sliced chicken breast or steak or cubed tofu)
2 t. soy sauce
2 T. vegetable oil
1 bell pepper, cored, seeded, and sliced (1 1/2 c.)
8 oz. snow peas, strings removed
1 c. bean sprouts
3 garlic cloves, minced
1 T. grated fresh ginger

1. Prepare Sauce and stir-fry shrimp (or meat): Prepare sauce and set aside. Toss shrimp with soy sauce. Heat 2 t. of oil in 12″ nonstick skillet over high heat until just smoking. Add shrimp and cook, stirring occasionally and breaking up clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer shrimp to clean bowl.

2. Stir-fry vegetables: Add 1 more tablespoon of oil to pan and return to high 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 1 minute.

3. Combine and simmer: clear center of pan and add remaining 1 t. oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine, add to pan, and bring to simmer. Cook until sauce thickens, 1-2 minutes. Serve immediately. [I served just with rice, and left some of the chicken and snow peas out of the sauce, to be sure my kids would eat it–was great!]


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