Thai Coconut Curry Shrimp Menu

This right-sized menu allows you to comfortably feed two with no leftovers.

Thai Coconut Curry Shrimp

* Heat 1/2 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 2 cups trimmed fresh snow peas, 1/4 teaspoon salt, and 1/4 teaspoon crushed red pepper to pan; sauté for 2 minutes or until crisp-tender, tossing frequently with a pair of tongs.

Cooking Light, September 2008