Sugar Snap Pea & Shrimp Curry

From Eating Well, May/June 2007

2 tablespoons canola oil
2 tablespoons Madras curry powder
1 1/2 pounds raw shrimp, (16-20 per pound), peeled and de-veined
1 pound sugar snap peas, trimmed
1 cup “lite” coconut milk
1/4 cup lemon juice
1/2 teaspoon salt
Heat oil in a wok or large skillet over medium heat. Add curry powder and cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and peas and cook, stirring, until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.

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