THAI SHRIMP CURRY WITH SNAP PEAS. Extraordinary curry food.

You won’t believe how easy and fast this dish is and lets not forget you could also add any other veggies and protein of your choice.



2 tablespoons olive oil

1 onion, chopped

6-8 green onions, chopped

1 to 2 tablespoons Thai green curry paste

1 14-ounce can coconut milk

1/2 cup chicken broth

3 tablespoons Thai fish sauce

1 tablespoon unrefined sugar

1 fresh tomato, diced

1- 2 lbs cooked large shrimp

9 oz fresh snow peas

2-3 kaffir lime lives, or lime zest of 1 lime

Chopped fresh cilantro leaves

Lime wedges to serve, optional


  1. Heat oil in non stick large skillet over medium to high heat (I used a wok). Add sliced onion and cook for 3 minutes or so until soft and beginning to brown.
  2. Reduce heat to medium and add the green onions and curry paste. Stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, sugar and kaffir lime leaves. Bring to a boil and add the tomatoes. Cook further for another 2-3 minutes.
  3. Add shrimp and snap peas and cook for another 2-3 minutes. Garnish with cilantro. Serve over brown rice and if using add lime wedges.

Please, login to leave comments