Name: Green Curry Shrimp with Snap Peas, Lemony Yogurt, Cilantro & Naan
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 6 flatbreads or naan; 3 green bell peppers; 3 jalapeño peppers; 3 lemons; ¾ cup plain Greek yogurt; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ (227 g) pkgs sugar snap peas; 1 ½ medium yellow onions; black pepper; coriander, ground; curry powder; garlic powder; neutral vegetable oil; salt

Green Curry Shrimp with Snap Peas, Lemony Yogurt, Cilantro & NaanGreen Curry Shrimp with Snap Peas, Lemony Yogurt, Cilantro & Naan — a 30-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 small bunch cilantro

6 flatbreads or naan

3 green bell peppers

3 jalapeño peppers

3 lemons

¾ cup plain Greek yogurt

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ (227 g) pkgs sugar snap peas

1 ½ medium yellow onions

black pepper

coriander, ground

curry powder

garlic powder

neutral vegetable oil

salt

Instructions

Wash and dry the fresh produce.

Trim, seed, and medium dice bell peppers. Place in a medium bowl.

Halve snap peas. Add to the bowl with the bell pepper.

Peel, halve, and medium dice onions. Add to the bowl and set aside.

Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Place in a blender. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; roughly chop the leaves. Add half of the leaves and stems to the blender. (Reserve remaining cilantro for serving.)

Juice half of the lemons into the blender. Add water, oil, and spices, then blend on high until sauce is smooth. Set aside. (Reserve remaining lemons for later use).

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until softened, 5-7 minutes.

Meanwhile, if using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

When the veggies are done, add sauce and shrimp to the pot. Continue to cook, stirring occasionally, until shrimp are cooked through and sauce has thickened slightly, 5-6 minutes more. Remove from heat.

Meanwhile, juice reserved lemons into a small bowl. Add yogurt and whisk to combine the sauce. Set aside.

Toast naan if desired, then cut into wedges.

To serve, divide curry and naan between plates or bowls. Drizzle curry with yogurt sauce and sprinkle with reserved cilantro. Enjoy!

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