You will need to make THAI-STYLE RED CURRY WITH SHRIMP, BELL PEPPER, AND SNAP PEAS
teaspoons vegetable oil
teaspoons Thai red curry paste, plus extra for seasoning
cup canned coconut milk
tablespoon fish sauce
teaspoons packed brown sugar
cup chicken broth
red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
ounces sugar snap peas, strings removed, cut in half on bias
ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
cup fresh Thai basil leaves
teaspoons lime juice
Salt and pepper
1. 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.
2. Stir in bell pepper and snap peas and simmer until vegetables are crisp-tender and sauce has thickened slightly, 5 to 8 minutes. Season with extra curry paste to taste.
3. 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.
Thai-Style Red Curry with Shrimp, Asparagus, and Carrots
Substitute 8 ounces asparagus, trimmed and cut on bias into 2-inch lengths, for bell pepper and 2 carrots, peeled and cut into 2-inch-long matchsticks, for snap peas.