Sweet sugar snap peas and shrimp cooked with coconut milk, garlic, ginger, and some heat! Serve over cooked rice noodles.

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Recipe Summary

prep:
20 mins
cook:
9 mins
total:
29 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vegetable oil, garlic, red pepper flakes, and ginger in a large skillet over medium heat; cook and stir until fragrant, about 1 minute. Add sugar snap peas; cook until bright green, 1 to 2 minutes.

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  • Stir water and cornstarch together in a small bowl until smooth; pour into the skillet. Add shrimp, coconut milk, and tomatoes. Increase heat to medium-high; cook until coconut milk is simmering and shrimp are light pink and firm, about 7 minutes. Sprinkle Thai basil on top.

Nutrition Facts

405 calories; protein 24.1g; carbohydrates 17.7g; fat 27.4g; cholesterol 172.6mg; sodium 215.2mg. Full Nutrition
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