From craving to table
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium heat.
- 2
Add the onion and garlic; sauté for 2-3 minutes until fragrant and slightly softened.
- 3
Stir in the red curry paste and cook for 1 minute to release its aroma.
- 4
Pour in the coconut milk and bring to a gentle simmer.
- 5
Add the red bell pepper and snap peas, simmer for 3-4 minutes until just tender.
- 6
Stir in the shrimp, fish sauce, and brown sugar. Cook for 2-3 minutes, until the shrimp are pink and opaque.
- 7
Remove from heat and stir in fresh lime juice and basil leaves.
- 8
Serve hot over cooked jasmine rice, garnished with extra basil and lime wedges.