Servings:
serves 4
Ingredients
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2 tablespoonsvegetable oilsee savings
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2 tablespoonsred curry paste, either store-bought or homemadesee savings
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15 ounce canunsweetened coconut milksee savings
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1 cuplow-salt chicken broth, fish broth, or watersee savings
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1 poundshrimp (21 to 25 per lb.), peeled and deveinedsee savings
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2 cupssugar snap peas (7 to 8 oz.), trimmedsee savings
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5wild lime leaves, torn or cut into quarters (optional)see savings
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2 tablespoonsfish saucesee savings
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1 tablespoonpalm sugar or light brown sugarsee savings
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1/2 teaspoonkosher saltsee savings
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A handful of fresh Thai or Italian basil leavessee savings
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Hot cooked rice or rice noodles for servingsee savings
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1 long, slenderfresh red chile (such as red jalapeno or serrano), thinly sliced on the diagonal (optional)see savings
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Directions
1.
Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.
2.
Add the coconut milk and broth and bring to a simmer. Simmer, stirring often, for 5 minutes, allowing the flavors to develop.
3.
Increase the heat to medium high and let the curry come to a strong boil. Add the shrimp, sugar snap peas, and half the lime leaves (if using), and stir well. Cook, stirring occasionally, until the shrimp curl and turn pink, about 2 minutes. Add the fish sauce, sugar, and salt and stir to combine. Remove from the heat.
4.
Tear the basil leaves in half (or quarters if they are large), and stir them into the curry, along with the remaining lime leaves (if using). Let rest for 5 minutes to allow the flavors to develop.
5.
Serve hot or warm with rice or noodles, garnished with the chile slices (if using).
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