A delightful twist on the classic shrimp coconut curry, now featuring snap peas for a fresh crunch.
Blanch the snap peas in boiling water for a few minutes until crisp-tender, then drain and set aside.
Blanching helps retain the vibrant green color and crisp texture of the snap peas.
Prepare the curry paste by blending lemongrass, cilantro, shallot, jalapeno, curry powder, ginger, basil, and water in a food processor until smooth.
Ensure the paste is smooth for a consistent flavor in the curry.
Heat oil in a skillet over medium heat, then cook the curry paste until fragrant and slightly dry.
Stir constantly to prevent the paste from burning.
Add the coconut milk to the skillet, bring to a simmer, and let it cook for a few minutes.
Simmering allows the flavors to meld together beautifully.
Add the shrimp to the skillet and cook until they turn pink and are opaque in the center.
Avoid overcooking the shrimp to keep them tender and juicy.
Stir in the blanched snap peas and heat through.
Gently stir to avoid breaking the snap peas.
Serve the curry in bowls, garnished with fresh basil and lime wedges.
Serve with steamed rice or naan for a complete meal.
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