Thai Green Curry Shrimp

This is even faster than takeout from your local restaurant. The only fresh ingredient you'll need to grab is basil--all of the others can be stored in your pantry or freezer.

Thai Green Curry Shrimp

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  • 2  13 1/2 - 14  ounce cans 
    cans unsweetened coconut milk
  • 1/4  cup 
    Thai green curry paste
  • 2 1/2  tablespoons 
    Asian fish sauce
  • 1   teaspoon 
    firmly packed light brown sugar
  • 1   pound 
    large shrimp (31 to 40 per pound), shelled and deveined
  • 1   cup 
    lightly packed fresh basil leaves, torn into bite-size pieces
  • 1   cup 
    frozen green peas, thawed
Spoon 1/2 cup of the thick coconut cream from the tops of the cans of coconut milk into a large, heavy saucepan and heat over medium heat. Add the curry paste and cook, whisking constantly, until heated through and smooth, 2 to 3 minutes. Whisk in the remaining coconut milk and bring to a boil over high heat, whisking frequently. Reduce the heat to low, add the fish sauce and sugar and simmer gently for 5 minutes, whisking occasionally.
Increase the heat to medium high, stir in the shrimp, and cook, stirring occasionally, just until the shrimp are opaque throughout, 2 to 3 minutes. Stir in the basil and peas and cook, stirring, until the peas are heated through, about 1 minute.
Serving Suggestion:

Serve with steamed jasmine rice.
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