Instructions: Toss shrimp with 1/2 Tbsp curry powder in a bowl. Heat 1 tsp oil in a large nonstick skillet over high heat. Add shrimp and cook until firm and pink 2 to 4 minutes. Transfer shrimp to a plate. Reduce heat and add remaining 1 tsp oil. Add minced scallion, garlic, ginger and remaining 1/2 Tbsp curry powder; cook, stirring, until fragrant, about 2 minutes. Add peas and broth, increase heat to medium-high and bring to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about 1 minute more. Season with salt and pepper. Garnish with sliced green onions and serve over Basmati rice or thin noodles.

Probably you can do this with scallops or chunked salmon or other firm fish also.

A favorite that appeared in Eating Wells former incarnation on p.82 of the April 1998 issue, here modified slightly to avoid using a food processor and canola oil.

Prep Time:30 minutes

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