I had been staring at a can of coconut milk for about 2 months waiting for some sort of inspiration. I’m not sure what my problem was but nothing I could think of sounded worth cooking and eating. Of course curry is the typical route but Cia has decided breast feeding and curry do not mix.
We were recently at the farmer’s market and the snap peas looked incredible. Plump, juicy, and sweet. From here my inspiration finally came. Snap peas, shrimp, and a basic coconut milk sauce served with brown rice noodles topped with bean sprouts. Easy, simple, and extremely delicious! I may be making this dish again next week!
Coconut Milk Shrimp & Snap Peas
- 3/4 lb shrimp, peeled and deveined
- 1 lb snap peas
- grapeseed oil
- garam masala
- chives, chopped in half (as many as you want- I had half a package)
- 1/4 cup fresh cilantro, chopped
- 1 can coconut milk
- 1 tablespoon Better Than Bouillon chicken base
- brown rice noodles
- bean sprouts
- lime juice
- Season shrimp with garam masala, I used 1/4-1/2 teaspoon.
- Coat bean sprouts thoroughly with lime juice. Set aside.
- In a large saucepan heat up a bit of grapeseed oil over medium-high heat. Add snap peas and cook until browned on each side but still crispy. Set aside.
- Add a bit more grapeseed oil to the pan. Once warm add the shrimp and cook until they are just cooked through about 5 minutes. Set aside.
- Turn down the heat to medium-low. Add the can of coconut milk, some water (about half a can), chicken base, chives, cilantro, and 2 tablespoons tamari. Bring to a low simmer. Add more tamari if needed.
- Meanwhile cook the brown rice noodles according to their package. They will most likely need to be rinsed.
- Add shrimp, snap peas, and noodles to the coconut milk. Turn up heat and quickly heat through.
- Serve topped with bean sprouts.
*For a spicy version add chili paste to the coconut milk.