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Curry Shrimp and Snow Peas
by Rebecca Smith
serves: 4
  Yummy curried shrimp meal with coconut milk (Real Simple)
Ingredients:
  1 cup   long-grain white rice
  3/4 cup   snow peas, sliced lengthwise
  1/2 cup   bean sprouts
  1/4 cup   torn fresh basic leaves
  1 tbsp   canola oil
  3 tbsp   fresh lime juice
    kosher salt
    black pepper
  1   14-oz can coconut milk
  2 tbsp   Thai red curry paste (1-2 tbsp, season to taste)
  1 1/2 lbs   frozen peeled and deveined large shrimp, thawed
Directions:
  1.Cook the rice according to the package directions.
2.Meanwhile, in a bowl, toss the snow peas, sprouts, basil, oil, 1 tablespoon of the lime juice, and ¼ teaspoon each salt and pepper. Set aside.
3.In a large saucepan, whisk together the coconut milk, curry paste, and ¼ teaspoon each salt and pepper. Bring to a boil.
4.Add the shrimp and simmer, stirring occasionally, until they are opaque throughout, 2 to 4 minutes. Stir in the remaining 2 tablespoons of lime juice.
5.Top the rice with the shrimp and curry sauce, then the snow pea mixture. Serve with the lime wedges, if desired.