Red Shrimp Curry with Sugar Snap Peas

Ingredients

• 250 g long grain rice
• Salt
• 200 g Sugar snap peas
• 2 Spring Onions
• 600 g giant shrimp (peeled; deveined)
• 1 tsp sunflower oil
• 1 Garlic clove
• 1 piece ginger
• 300 ml coconut milk
• 1 tsp curry powder
• 1 pinch chili powder
• Pepper
• 1 tbsp lime juice
• 0.5 bunch cilantro

Instructions

1. 1.

   Cook rice in boiling salted water according to package instructions.

2. 2.

   Meanwhile wash and trim sugar snap peas, blanch them in boiling salted water for 2 minutes, then cool under cold running water and drain well.

3. 3.

   Wash and trim spring onions, slice into rings. Rinse shrimp under cold water and pat dry with paper towels.

4. 4.

   Heat oil in a pan and fry the shrimp over medium heat for 3–4 minutes.

5. 5.

   Peel and finely chop garlic and ginger, add to the shrimp. Stir in sugar snap peas and spring onion rings, pour in coconut milk, season with curry powder, chili powder, salt and pepper, and simmer over medium heat for about 5 minutes. Adjust seasoning with lime juice.

6. 6.

   Meanwhile wash cilantro, shake off excess water and pluck leaves. Divide rice into six pre-warmed bowls, top with shrimp curry, and garnish with cilantro.