Coconut Curry Shrimp

Ingredients

Instructions

1. 1

   BLOOM THE CURRY PASTE: Don't shake the coconut milk - open the can and scoop out about 2 tbsp of the thick cream from the top. Heat this in a large skillet or wok over medium heat. Add the red curry paste and cook 2-3 minutes, stirring constantly, until fragrant and the paste darkens slightly. This step 'blooms' the spices and develops deeper flavor.

2. 2

   BUILD THE CURRY BASE: Pour in the remaining coconut milk, stirring to combine with the curry paste. Add GF fish sauce and brown sugar. Bring to a gentle simmer and cook 5 minutes, allowing the flavors to meld. Taste and adjust - add more fish sauce for salt, more sugar for sweetness.

3. 3

   ADD THE VEGETABLES: Add sliced bell pepper and snap peas to the curry. Cook 3-4 minutes, stirring occasionally, until the vegetables are crisp-tender but still have some bite. They'll continue cooking slightly from residual heat.

4. 4

   COOK THE SHRIMP: Add the shrimp to the curry, distributing them evenly. Cook 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque. Don't overcook - shrimp should form a 'C' shape, not a tight 'O'. They'll curl more as they cook through.

5. 5

   FINISH WITH BASIL: Remove from heat. Tear the fresh basil leaves and stir them in - the residual heat will wilt them just enough while preserving their fresh flavor. Thai basil is traditional if you can find it, but Italian basil works well too.

6. 6

   SERVE: Divide the cooked jasmine rice among bowls. Ladle the curry over the rice, making sure everyone gets plenty of shrimp, vegetables, and sauce. Garnish with extra basil leaves and serve immediately.