Bright, Thai-inspired flavors in under 30 minutes? Yes please! Shrimp curls in a green curry sauce with fresh lime leaves, peas, and shoots, with crusty baguette for dipping.
What You Get
English peas or sugar snap peas
Makrut lime leaves
Shrimp (see note below)
Green curry simmer sauce
What You’ll Need
Makes 3 servings
25 minutes active
25 minutes total
Preheat the oven to 400°F. Shell the English peas. (Or cut the sugar snaps in half on the diagonal.) Take 2 lime leaves, remove the stems, and thinly slice the leaves into ribbons. Cut the lime into wedges. Drain the shrimp and pat dry with paper towels.
In a sauté pan over medium-high heat, add the green curry sauce with a splash of water to loosen. Add 3 whole lime leaves and simmer until fragrant, stirring occasionally, about 3 minutes. Add the shrimp and peas and simmer until shrimp is bright pink and tightly furled, 4 minutes.
Remove and discard the whole lime leaves. Stir in 1 generous cup of pea shoots, and simmer just until wilted, 30 seconds longer. Remove the pan from the heat. Stir in the juice of ½ lime and season with salt, if necessary.
Meanwhile, slide the baguette into the oven to warm, 5 minutes.
Ladle the shrimp curry into bowls, and top each with some of the lime leaf ribbons. Serve warm, with the remaining lime wedges for squeezing, torn baguette to scoop the sauce up, and a bowl for the empty shrimp shells.
Contains: tree nuts, crustacean shellfish, wheat, soy.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.