Once hot, add the chopped onion and crushed garlic. Sautée for a couple of minutes until translucent.
Add coconut milk, green curry paste, and fish sauce. Allow to simmer uncovered for about 10 minutes, or until most of the coconut water has evaporated and the sauce is nice and creamy.
Wash the snap peas, then snap them lengthwise to speed up cooking time.
Add the snap peas to the coconut curry sauce and cook for about 1 minute.
Add the shrimp and cook for 30 seconds.
This recipe is for 4 servings of Thai green curry with shrimp.The shrimp can be substituted for cooked chicken breast cut into small pieces. The preparation remains the same, just add your protein for the last 30 seconds of cooking.You can eat this dish as is or serve it over healthy carbs like rice, cauliflower rice, or zucchini noodles to absorb the curry flavor.This dish is best served served immediately. It can be kept in an airtight container in the refrigerator for up to 3 days, but the flavor and texture will be best right off the stove.