Instructions

• If you plan to serve with rice, start the rice now so it finishes around the same time as the curry.
• Pat 1 pound thawed, peeled shrimp dry; remove tails if desired and set the shrimp aside.
• Heat 1/2 tablespoon olive oil in a soup pot or Dutch oven over medium heat. Add 1/2 medium onion, chopped, and sauté for about 5 minutes until softened and translucent.
• Add 3 cloves garlic, minced, and 3 heaped tablespoons Thai red curry paste. Cook, stirring, about 30 seconds until fragrant.
• Pour in 1 cup chicken broth and add 1/2 tablespoon fish sauce. Bring to a boil, then boil gently for about 2 minutes.
• Reduce heat to low–medium and stir in 1 (13.5-ounce) can full-fat coconut milk until combined.
• Add the shrimp and 1/2 red bell pepper, chopped. Simmer gently (do not let it boil vigorously) for about 5 minutes, or until the shrimp are opaque, pink, and cooked through.
• Remove from heat. Add lime juice to taste and season with salt and pepper to taste. Stir in 1 handful fresh cilantro, chopped; 1 handful fresh basil, chopped or torn; and scallions (chopped) to taste. Serve immediately.