Tamarind Curry Shrimp with Snap Peas
Serves 4
- 2 tablespoons vegetable oil
- ¼ pound snap peas or green beans
- 1 ½ lbs medium shrimp, peeled and deveined
- 1 container Maya Kaimal Tamarind Curry
- In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the snap peas or beans and sauté until they begin to soften.
- Add the shrimp and Tamarind Curry sauce. Cover and simmer over low-heat until vegetables are tender and the shrimp is cooked through, 5 to 8 minutes. If sauce becomes too thick, add water to thin.
- Serve with basmati rice or Indian naan or other flatbread.