Sugar Snap Pea & Shrimp Curry

Ingredients

2 tablespoons canola oil

2 tablespoons Madras curry powder

1 1/2 pounds raw shrimp, (16-20 per pound), peeled and deveined

1 pound sugar snap peas, trimmed

1 cup "lite" coconut milk

1/4 cup lemon juice

1/2 teaspoon salt

Directions

1. 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.