SHRIMP CURRY WITH SNOW PEAS

1 tablespoon vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 pound large shrimp, peeled and deveined
2 tablespoons curry powder
5 ounces snow peas, halved diagonally (about 2 cups)
3 to 4 Roma tomatoes, chopped (about 2 cups)
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon lemon or lime juice
1/4 cup chopped cilantro, basil or Thai basil
Freshly ground black pepper

In a saucepan over medium-high heat, heat the oil. Add the onions and cook for about 5 minutes, or until softened.

Add the shrimp and curry powder and cook for 1 to 2 minutes, constantly stirring.

Add the snow peas and tomatoes and cook for about 2 minutes, still stirring constantly.

When the shrimp are mostly pink, add the coconut milk, salt and lemon or lime juice and cook just until heated through.

Add the cilantro or basil and adjust seasonings, adding pepper to taste. Serve hot.

Servings: 4
Adapted from source: Moosewood Restaurant Simple Suppers by the Moosewood Collective