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The sweetness of sugar snap peas, coconut milk and shrimp is highlighted by a mild curry flavor in this easy to prepare, colorful curry.
1 tablespoon butter
1 1/2 pounds large shrimp, peeled and deveined
1/2 pound sugar snap peas
2 teaspoons McCormick Gourmet™ Curry Powder
1 teaspoon McCormick Gourmet™ Garlic Salt
1 can (13.66 ounces) Thai Kitchen® Lite Coconut Milk
2 tablespoons white wine
2 teaspoons lime juice
1 tablespoon cornstarch
3 green onions, sliced
Melt butter in large skillet on medium-high heat. Add shrimp and sugar snap peas; sprinkle with curry powder and garlic salt. Cook and stir 5 minutes or until shrimp begins to turn pink.
Stir coconut milk, wine and lime juice into cornstarch until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and boil 2 minutes. Sprinkle with green onions.
Serve over cooked rice, if desired.
Flavorful Tip: For added heat, substitute McCormick Gourmet™ Hot Madras Curry Powder. For added heat and color, substitute McCormick Gourmet™ Red Curry Powder.
(Amount per serving)