Bright green snow peas and rosy shrimp in a creamy, golden sauce—an elegant dish in only 20 minutes. (See photo)

　　

Ingredients

serves 4

　　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

　　

Step 1

If your shrimp is frozen, place it in cold water before you start. Because the shrimp cooks in the coconut milk, it does not have to be completely defrosted.

　　

Step 2

In a saucepan on medium-high heat, sauté the onions in the oil for about 5 minutes, until softened. Add the shrimp and Curry Powder and cook for a minute or two, stirring to prevent sticking. Add the snow peas and tomatoes and cook for a couple of minutes, and turn the shrimp to cook on both sides. When the shrimp are mostly pink, pour in the coconut milk, salt, and lemon or lime juice and bring to a simmer. Stir in the cilantro or basil and add salt and pepper to taste. Serve hot.

　　

Variations

Step 3

Add a Keiffer lime leaf or two with the Curry Powder for a delicate yet distinctive flavor.

　　

Step 4

This generous sauce will hold more vegetables, so if you like, add baby corn, straw mushrooms, chopped bell peppers, or fresh baby spinach.

　　

Serving & menu ideas

Step 5

Serve on plain rice, Lemongrass Rice (page 181), or Green Rice (page 180).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.