Yesterday afternoon I discovered a small bag of sugar snap peas tucked away in the crisper drawer. They were purchased for a clay pot that I made last week, but I had completely spaced and forgotten to use them. You know I hate throwing veggies away and I was not about to let these green sweeties meet that fate, so I decided to try something new.
I fished some cod and shrimp out of the freezer, grabbed a few other veggies from the fridge and ended up with this super tasty dinner. I really wasn’t expecting much out of the dish (you know my history with curries…) but WOW was I pleasantly surprised!
The broth was rich and sweet and the peas added this really great texture. I served this snappy curry over a cocunut, black pepper and lime rice adding even more layers of flavor. Give this one a try next time you are in the mood for something a just little different!
Sugar SNAP seafood curry
- 3 large limes
- 1 T toasted sesame oil or veg oil
- 1 c chopped shallots
- 1 large yellow onion, chopped
- About 12 oz sugar snap peas
- 1 T grated ginger
- 1 T diced ginger
- 1 1/2-2 T red curry paste
- 1 t chipotle pepper flakes
- 1 t freshly ground pepper
- 1 t ground cumin
- 1 t tumeric
- 1/2 t mustard seed, toasted
- 14 oz Silk’s plain coconut milk
- 2 T fish sauce
- 20 oz cod, cut into 1/4″ pieces
- 8 jumbo shrimp, uncooked shell-on
- 1/2 c cilantro, chopped
In a large skillet heat the oil over med-low. Add the pepper flakes, onion, shallots and ginger and cook until the onion has softened (about 10 or so minutes, maybe a little more).
Zest one or two limes (about 1 1/2 t) and juice 2 of the limes to get about 2 T juice. Add the zest and juice to the skillet. Add the cumin, tumeric, black pepper, mustard seed, red curry paste and stir in well to coat the onion mix. Add the coconut milk and fish sauce and simmer for about 15 minutes.
While the broth is simmering chop up the fish. Add the fish to the broth after it has simmered at least 15 minutes and has started to thicken up. Cook the fish in the broth for about 5 minutes and then add the sugar snap peas. Add the shrimp after about 5 minutes. Continue cooking 8-10minutes (until the shrimp is cook through). Serve a generous scoop of the broth over the rice (see recipe for pepper, coconut, lime rice) and garnish with a big hit of cilantro and a slice from one of your limes.