THAI SHRIMP AND SUGAR SNAP PEAS

Thai Shrimp and Sugar Snap Peas image

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

Provided by saralinds

Time 29m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
4 cloves garlic, minced
2 teaspoons red pepper flakes
1 (1 inch) piece ginger, grated
1 pound fresh sugar snap peas
2 tablespoons water
1 tablespoon cornstarch
1 pound frozen uncooked shrimp
1 (15 ounce) can coconut milk
2 plum tomatoes, diced
6 leaves Thai basil, thinly sliced

Steps:

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.
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 : Calories 405.4 calories, Carbohydrate 17.7 g, Cholesterol 172.6 mg, Fat 27.4 g, Fiber 4.8 g, Protein 24.1 g, SaturatedFat 20.9 g, Sodium 215.2 mg, Sugar 1 g