Author Jane, adapted from "The French Kitchen Cookbook," by Patricia Wells
Ingredients
1/2cupfrozen peas
2tablespoonsextra virgin olive oil
2tablespoonsred curry paste
114 oz. cancoconut milk
1/2cupchicken broth
1tablespoonlight brown sugar
2stripslime rind
1lb.large cooked shrimp, peeled and deveined
2tablespoonsfresh lime juice
4tablespoonsfresh cilantro leaves
Instructions
In a 2 qt. saucepan, heat the oil over medium heat. Add the curry paste, stirring for about 30 seconds. Add the coconut milk, chicken broth, brown sugar, and lime rind, whisk to combine. Simmer, uncovered for about 3 minutes.
Add the shrimp and frozen peas, heat until warm about 2-3 minutes. Stir in the lime juice. Discard lime rinds.