Shrimp Curry with Snow Peas

• 1 pound peeled and deveined large shrimp
• 1 large onion, thinly sliced (about 2 cups)
• 1 tablespoon vegetable oil
• 2 tablespoons Curry Powder (page 238)
• 5 ounces snow peas, cut in half on the diagonal (about 2 cups)
• 3 tomatoes, chopped (about 2 cups)
• 1 14-ounce can of coconut milk
• 1/2 teaspoon salt
• 2 tablespoons lemon or lime juice
• 1/4 cup chopped fresh cilantro, basil, or Thai basil

1. If your shrimp is frozen, place it in cold water before you start.
2. Because the shrimp cooks in the coconut milk, it does not have to be completely defrosted.
3. In a saucepan on medium-high heat, saute the onions in the oil for about 5 minutes, until softened.
4. Add the shrimp and Curry Powder and cook for a minute or two, stirring to prevent sticking.
5. Add the snow peas and tomatoes and cook for a couple of minutes, and turn the shrimp to cook on both sides.
6. When the shrimp are mostly pink, pour in the coconut milk, salt, and lemon or lime juice and bring to a simmer.
7. Stir in the cilantro or basil and add salt and pepper to taste.
8. Serve hot.
9. Add a Keiffer lime leaf or two with the Curry Powder for a delicate yet distinctive flavor.
10. This generous sauce will hold more vegetables, so if you like, add baby corn, straw mushrooms, chopped bell peppers, or fresh baby spinach.
11. Serve on plain rice, Lemongrass Rice (page 181), or Green Rice (page 180).

shrimp, onion, vegetable oil, curry, snow peas, tomatoes, coconut milk, salt, lemon, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/shrimp-curry-with-snow-peas-377151 (may not work)