Sugar snap peas have always reminded me of Spring, they're fresh, sweet, crisp and have that delightful little crunch as you bite into them! Combine those fresh peas with a savory coconut milk sauce seasoned with yellow curry, fresh ginger, garlic, mushrooms and sauteed shrimp and you have one AMAZING meal! If seafood isn't your cup of tea try chicken, tofu or chickpeas as a substitute. Serve with Basmati rice and warm Nann bread. If you have the time this Allrecipes.com Nann bread is fantastic! I've also heard that Costco sells some pretty good Nann.
This recipe uses a mixture of spices called sumbar powder. It's a combination of about nine different spices. You can find it at an Indian market or make your own Here. The sumbar powder gives the dish a great robust flavor. If you like more heat just increase the sumbar powder to your desired taste.
Recipe adapted from 100 Days of Real Food
Coconut Curry with Shrimp. Mushrooms and Sugar Snap Peas
1 small onion chopped
1 thumb sized piece of fresh ginger minced
3 garlic cloves minced
4 oz white mushrooms thinly sliced
1 1/2 cups sugar snap peas
1- 13.5 oz can coconut milk (full fat is best)
3/4 teaspoon yellow curry powder
3/4 teaspoon ground cumin
1/2 teaspoon sumbar powder
1 lb shrimp, tails removed ( I used frozen cooked shrimp and thawed my shrimp before use)
1 green onion chopped as garnish
In a skillet over medium heat add 1-2 tablespoons olive oil. When the oil sizzles, add the onion, ginger, garlic and mushrooms. Saute for a few minutes or until the onions have begun to soften. Add sugar snap peas and continue sauteing for a couple of minutes. The peas should be warm and just a little tender. Reduce heat to low and add the coconut milk, curry, cumin and sumbar powder. Check seasonings. In a separate skillet on medium heat add shrimp with a dash of olive oil and saute just until heated through. Stir warm shrimp into sauce mixture and serve over basmati rice. Sprinkle chopped green onions on top right before serving.