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Shrimp Curry with Snap Peas and water chestnuts Recipe

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This recipe for Shrimp Curry with Snap Peas and water chestnuts is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbs coconut oil
2 tablespoons curry powder
2 pounds schrimp, peeled and deveine
1 pound sugar snap peas
½ cup water chestnuts
1 cup unsweetened coconut milk
Juice of 2 limes
Sash of sea salt
2 tsp cornstarch
Directions:
Directions:
In a large skillet or wok, heat coconut oil over medium heat. Add curry powder and cook until fragrant, about 1 minutes. Add shrimp and sugar snap peas, and cook about 2 minutes. Add water chestnuts, coconut milk, lime juice and salt. Whisk cornstarch in until fully dissolved and sauce thickens slightly, about 5 minutes. Serve with cooked brown rice or quinoa. ( I didn’t use coconut oil or milk. I added regular milk and olive oil.)

 

 

 

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