The sweetness of sugar snap peas, coconut milk and shrimp is highlighted by a mild curry flavor in this easy to prepare, colorful curry.
Melt butter in large skillet on medium-high heat. Add shrimp and sugar snap peas; sprinkle with curry powder, garlic powder and sea 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.