THAI- STYLE RED CURRY WITH SHRIMP, BELL PEPPER, AND SNAP PEAS- SERVES 2
2 tsps vegetable oil
2 tsps Thai red curry paste, plus extra for seasoning
3/4 cup canned coconut milk
1 tbsp fish sauce
2 tsps packed brown sugar
1/4 cup chicken broth
1/2 tsp cornstarch
1 red bell pepper, stemmed,seeded, and cut into 1/4-inch-wide strips
4 ounces sugar snap peas, strings removed, cut in half on bias
8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
1/4 cup fresh Thai basil leaves
2 tsps lime juice
Salt and pepper
- Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering.
- Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and sugar.
- Whisk broth and cornstarch together in bowl, then whisk mixture into skillet and bring to simmer.
- Stir in bell pepper and snap peas and simmer vegetables are crisp-tender and sauce has thicked slightly, 5 to 8 minutes. Season with extra curry paste to taste.
- Stir in shrimp and simmer until opaque throughout, 3 to 5 minutes. Off heat, stir in basil and lime juice and season with salt and pepper to taste. SERVE.