Ingredients

• 1.5 pound large shrimp, peeled and deveined
• 2 tablespoon red curry paste
• 1 ounce coconut milk
• 1 cup chicken broth
• 8 ounce baby bell peppers, halved lengthwise
• 6 ounce snap peas
• 4 clove garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoon fish sauce
• 1 tablespoon palm sugar
• 2 whole lime, 1 juiced, 1 cut into wedges
• 1 tablespoon vegetable oil
• 0.25 cup Thai basil
• 0.25 cup cilantro, chopped
• 1.5 whole red Thai chilies, thinly sliced

Steps

1. Pat the shrimp dry with paper towels and set aside on a clean plate.
2. Mince the garlic and ginger, keeping them separate.
3. Juice one lime into a small bowl and set aside; cut the second lime into wedges for serving.
4. Halve the baby bell peppers lengthwise and remove seeds; trim the snap peas.
5. Thinly slice the red Thai chilies, removing seeds if you prefer less heat.
6. Chop fresh cilantro and tear Thai basil leaves if large; set both aside.
7. Heat 1 tablespoon vegetable oil in a large pot over medium heat for 1 minute.
8. Add the minced garlic and ginger to the hot oil and cook for 1 minute, stirring constantly, until fragrant.
9. Stir in the red curry paste until it coats the garlic and ginger, cooking for 30 seconds.
10. Pour in the coconut milk slowly while stirring constantly to prevent lumps, then add the chicken broth.
11. Add the fish sauce and palm sugar, stirring well to dissolve the sugar.
12. Bring the curry mixture to a gentle simmer over medium heat and let it simmer for 2 minutes to blend the flavors.
13. Add the bell pepper halves and snap peas to the simmering curry and cook for 3 minutes until vegetables are just tender-crisp.
14. Add the shrimp to the pot, gently stirring to submerge them in the curry sauce.
15. Simmer for 4 minutes until the shrimp are opaque and cooked through, stirring occasionally. The internal temperature should reach 165°F at the thickest part.
16. Remove the pot from heat and stir in the fresh lime juice.
17. Taste the curry and adjust seasoning with additional fish sauce if needed for umami depth.
18. Ladle the curry into shallow bowls, distributing shrimp and vegetables evenly among each serving.
19. Garnish each bowl with fresh Thai basil leaves, sliced red chilies, and chopped cilantro.
20. Serve immediately with lime wedges on the side for guests to squeeze to taste.