4 oz snow peas
3 small zucchini, sliced thin
2 TBSP curry paste
1 can light coconut milk
1/2 c stock (chicken or veggie)
1 TBSP brown sugar
4 kaffir lime leaves
1 lb cooked shrimp, peeled and deveined
2 TBSP lime juice
2 TBSP fish sauce
Green onions, sliced thin
Blanch the snow peas and set aside.
In a large skillet or wok, heat the curry paste for 1 minute over medium heat, add coconut milk, stock, brown sugar, lime leaves and zucchini. Simmer for about 5 minutes. Add shrimp and snow peas and heat for 1 minute. Stir in lime juice and fish sauce. Remove lime leaves.
Serve over rice and top with onions, cilantro and peanuts.