Name: quick & easy pea & shrimp green curry
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Ingredients: 1/4 cup Thai green curry paste; 14 oz can coconut milk (398ml); 1/2 cup chicken broth; 4 kaffir lime leaves, bruised; 2 tablespoons fish sauce; 1 tablespoon palm sugar or brown sugar; 20 to 24 jumbo shrimp (peeled & deveined leaving tails intact); 8 oz sugar snap peas (trimmed (250g)); 1 cup frozen green peas; 1/3 cup roughly chopped cilantro leaves; 1/2 cup toasted cashews (roughly chopped); 2 tablespoons lime juice; 1 or 2 green chilies (thinly sliced); steamed jasmine rice (lime wedges & pea shoots, to serve)

When you’re looking for an easy way to get more veggies into your diet, Asian cuisines offer a wide variety of simple recipes to help increase your consumption of veg – especially greens. This quick & easy pea & shrimp green curry is such a recipe: toss in a handful of crunchy sugar snap peas & sweet, shelled frozen peas & you’re partway there to enjoying your 5-a-day.

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Called “quick & easy” because there’s no messing around with making your own curry paste. This green curry paste – Mae Ploy from Asian markets & some standard grocery stores such as Target, is the best I’ve used, because of that I often don’t bother to make my own. Then the recipe is really about tossing everything into the wok & letting it simmer for a few. Meanwhile, you’ve got some jasmine rice on steaming ready to serve with this creamy & robust green curry. A perfect speedy & veggie packed weeknight meal.

This crispy kale, pea & asparagus caesar salad is a great way to get more greens into your diet.

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quick & easy pea & shrimp green curry

A quick Thai curry is the perfect way to enjoy a good helping of greens. Sweet sugar snap peas add crunch & the always handy frozen peas, add sweetness.

Prep Time12 mins

Cook Time12 mins

Total Time24 mins

Course: Main Course

Cuisine: Thai

Keyword: quick, summer greens, peas, green curry

Servings:

Equipment

wok or large frying pan, can opener, spoon

Ingredients

1/4 cup Thai green curry paste
14 oz can coconut milk 398ml
1/2 cup chicken broth
4 kaffir lime leaves, bruised (crush them in your hand to bruise them. One kaffir lime leaf has two parts to it so both halves of the leaf = one leaf)
2 tablespoons fish sauce
1 tablespoon palm sugar or brown sugar
20 to 24 jumbo shrimp peeled & deveined leaving tails intact
8 oz sugar snap peas trimmed (250g)
1 cup frozen green peas
1/3 cup roughly chopped cilantro leaves
1/2 cup toasted cashews roughly chopped
2 tablespoons lime juice
1 or 2 green chilies thinly sliced
steamed jasmine rice lime wedges & pea shoots, to serve

Instructions

Place curry paste in a wok or large deep frying pan & heat over medium-high heat, stirring, for 1 minute or until fragrant.
Add coconut milk, broth, lime leaves, fish sauce & sugar; stir until combined. Reduce heat to medium-low. Simmer, uncovered, 5 minutes to help infuse the flavors.
Add shrimp & sugar snap peas. Cook, stirring occasionally, for 2 minutes or until shrimp are almost cooked.
Add frozen peas & cook for 2 minutes or until hot & shrimp are cooked. Add cilantro, cashews & lime juice; stir to combine. Serve with rice, lime wedges & pea shoots.