Shrimp Curry


Adapted from Moosewood Restaurant Simple Suppers

  • 1 lb. peeled and deveined raw shrimp
  • 5 oz. snow peas
  • 1 cup canned straw mushrooms
  • 1/2 red bell pepper
  • 2 medium onions
  • 2 medium tomatoes
  • 1 tablespoon vegetable oil
  • 2 tablespoons curry powder
  • 1 14 oz. can light coconut milk
  • 1/2 teaspoon salt
  • 2 tablespoons lemon or lime juice
  • 1/2 cup chopped cilantro or basil

Rinse shrimp.
Slice snow peas in half diagonally.
Rinse straw mushrooms.
Cut pepper in thin strips.
Slice onion in thin slices.
Chop tomatoes.

Heat wok or large sauté pan over medium-high heat. When wok is hot, add vegetable oil. When oil is hot, add onions and sauté for 5 minutes.

Add shrimp and curry powder. Sauté for 2 minutes, stirring to coat evenly with curry powder.

Add snow peas, straw mushrooms, bell pepper, and tomatoes. Sauté for 2 minutes.

Add coconut milk, salt, and lemon or lime juice. Bring to a boil, reduce heat and simmer until shrimp are done.

Remove from heat. Stir in cilantro or basil. Serve over rice.

Makes 8 cups.
145 calories per cup

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