Thai Red Curry Shrimp

Step 1

Heat a large skillet or wok over medium heat and add the red curry paste, stirring for 1-2 minutes until fragrant.

Step 2

Pour in about a third of the coconut milk and stir to combine with the paste, letting it simmer until fragrant and slightly separated.

Step 3

Add the remaining coconut milk and the fish sauce, stir to combine, and bring to a gentle simmer.

Step 4

Add the sliced bell pepper and simmer for 4-5 minutes until just tender.

Step 5

Add the shrimp and cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout.

Step 6

Remove from heat and stir in the thai basil leaves until wilted.

Step 7

Serve hot over steamed jasmine rice.