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.
YIELD: 6-8 SERVINGS TOTAL TIME: 25 MINUTES
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
- 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.
- 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.
- 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.