Curried Shrimp with Fresh Picked Sweet Peas

By á-73576

Adapted from the cookbook, Indochina, Jan Castorina

Ingredients

• Curry Paste Mixture:
• 1 1/2 cups fresh picked sweet peas
• 1 1/2 pounds large shrimp, peeled, de-veined
• 3 tablespoons canola or vegetable oil
• Curry Paste Mixture (recipe below)
• 2 teaspoons fish sauce
• 1/8 cup water
• 13.5 ounce can coconut milk
• 6-8 leaves fresh basil, chiffonade cut strips
• 10 leaves fresh mint, leaves removed from stem, coarse chopped, sliced or torn
• 3-5 stems fresh cilantro, stems removed, leaves kept whole for topping dish
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 3 tablespoons chopped lemongrass (remove tough outer leaf strips, cut off stem at bottom end, chop about a 3 inch piece)
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cinnamon
• pinch allspice
• 1 teaspoon brown sugar
• 1 tablespoon fresh lime juice
• Equipment Needed
• spice grinder, food processor
• large nonstick pan or wok

Details

Servings 90
Adapted from spicedpeachblog.com

Preparation

Step 1

Into a spice grinder or food processor blend all of the spice ingredients together into a paste.
Add oil into a warmed large nonstick pan or wok and tilt pan so oil covers all around. Pour in water and fish sauce, stir, then add in the curry paste stir throughout and cook the mixture on very, very low heat about three or four minutes until very aromatic. Pour in the coconut milk and stir cooking until hot. Sauce may be strained at this point if any bit pieces of lemongrass are not desired otherwise proceed scraping in the shrimp cooking on low heat for three minutes, stirring. As the shrimp just begins to color tumble in the fresh sweet green peas. Cook another five to six minutes until shrimp is fully cooked and peas are just tender. Stir in the basil and fresh mint. Top with fresh leaves of cilantro or serve alongside.