Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook rice according to package directions. meanwhile, in a bowl, toss together snow peas, bean sprouts, basil, oil, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. in a large saucepan, whisk together coconut milk, curry paste, 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. add in shrimp and let simmer until opaque, about 2 to 4 minutes. remove from heat and stir in lime juice. serve over rice. . add the shrimp and simmer, stirring occasionally, until the shrimp are opaque throughout, 2 to 4 minutes. stir in remaining 2 tablespoons of lime juice. to serve: divide rice among serving dishes, spoon shrimp and curry sauce over rice, then top with snow pea/sprout mixture; serve with lime wedges.

Target recipe: cut snow peas into 1/2-inch pieces; peel carrots and cut into thin rounds. combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside. heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes. add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!). stir in the rum and cook for another minute longer. re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute. serve immediately over rice. makes 4 servings.