I just planted snow peas in my garden last weekend. When they are up and ready to be picked they will be perfect for this easy, delicious recipe. Enjoy!
Shrimp Stir Fry:
- 1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
- 2 teaspoons soy sauce
- 1 can Water Chestnuts
- 2 tablespoons vegetable oil
- 1 bell pepper, cored, seeded, and sliced (any type will do)
- 8 ounces snow peas, strings removed
- 1 cup bean sprouts
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger (scared of fresh ginger? don’t be…it can be peeled and frozen easily to be used at anytime)
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe – this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
- 1 teaspoon light brown sugar
- 1 teaspoon cornstarch
- For the sauce, combine the sauce ingredients in a medium bowl (I doubled the sauce because we love extra sauce in our family). Set aside. Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
- Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.
- Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.