Thai Red Curry Shrimp with Bell Peppers

Steps

1. 1

   Cook the rice according to the package directions and keep it warm while you make the curry.

2. 2

   Heat the oil in a large skillet over medium heat. Add the curry paste and fry, stirring, until it darkens slightly and smells toasty.

3. 3

   Stir in the coconut milk, fish sauce and brown sugar and bring to a gentle simmer. Add the bell pepper and simmer until just tender and the sauce has thickened a little.

4. 4

   Add the shrimp in a single layer and simmer, turning once, until they are pink, opaque throughout and curled into a loose C shape.

5. 5

   Off the heat, stir in the lime juice and basil. Taste and add more fish sauce for salt or lime for brightness, then serve over the rice.