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Thai Coconut Curry Shrimp

Tessa, Handle the Heat
  • minutes
  • Serves 4

INGREDIENTS

1 tsp

coconut or vegetable oil

4

green onions, chopped, white and green parts separated

1 tbsp

Thai red curry paste

2

garlic cloves, minced

1 lb

shrimp, peeled and deveined

8 oz

sugar snap peas, strings removed

6 oz

light coconut milk

2 tsp

fish sauce

1/4 cup

fresh cilantro, chopped

Salt