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--- recipes:red_curry_with_shrimp_and_sugar_snap_peas [2017/01/06 13:34] – jmarcos
+++ recipes:red_curry_with_shrimp_and_sugar_snap_peas [2017/01/06 13:40] (current) – jmarcos
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+{{ :recipes:red_curry_with_shrimp_and_sugar_snap_peas.jpg?direct&200|}}
+====== Red Curry w/Shrimp & Sugar Snap Peas ======
+/* Description */
+[[http://www.finecooking.com/recipes/red-curry-shrimp-sugar-snap-peas.aspx | Fine Cooking 89]]
+<WRAP right>{(rater>id=100|name=Red Curry With Shrimp And Sugar Snap Peas|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 4 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+  * 2 Tbs. vegetable oil
+  * 2 Tbs. red curry paste, either store-bought or homemade
+  * 1 15-oz. can unsweetened coconut milk
+  * 1 cup low-salt chicken broth, fish broth, or water
+  * 1 lb. shrimp (21 to 25 per lb.), peeled and deveined
+  * 2 cups sugar snap peas (7 to 8 oz.), trimmed
+  * 5 wild lime leaves, torn or cut into quarters (optional)
+  * 2 Tbs. fish sauce
+  * 1 Tbs. palm sugar or light brown sugar
+  * 1/2 tsp. kosher salt
+  * A handful of fresh Thai or Italian basil leaves
+  * Hot cooked rice or rice noodles for serving
+  * 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)
+  * Lime wedges for serving (optional)
+====== Directions ======
+  - Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.
+  - Add the coconut milk and broth and bring to a simmer. Simmer, stirring often, for 5 minutes, allowing the flavors to develop.
+  - Increase the heat to medium high and let the curry come to a strong boil. Add the shrimp, sugar snap peas, and half the lime leaves (if using), and stir well. Cook, stirring occasionally, until the shrimp curl and turn pink, about 2 minutes. Add the fish sauce, sugar, and salt and stir to combine. Remove from the heat.
+  - Tear the basil leaves in half (or quarters if they are large), and stir them into the curry, along with the remaining lime leaves (if using). Let rest for 5 minutes to allow the flavors to develop.
+  - Serve hot or warm with rice or noodles, garnished with the chile slices (if using).
+====== Notes ======
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Stir-Fry  MainDish/Seafood Asian/Thai FineCooking }}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
+Appetizer/Cold
+Appetizer/Hot
+Beverage
+Beverage/Cocktail
+Beverage/Liquor-Mixer
+Bread
+Bread/Biscuit-Roll
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+Kid-Friendly
+MainDish
+MainDish/Beef
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+Side
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+Side/Vegetable
+Snack
+Soup
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+Stew-Braise
+Stew-Braise/SlowCooker-Crockpot
+Stir-Fry
+Vegetarian
+---Recipe Cuisines---
+American
+American/Cajun-Creole
+American/Southern
+American/TexMex
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+---Recipe Sources---
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~