Thai Shrimp Curry

Step 1

Place the red bell pepper on a cutting board. Slice it in half lengthwise from top to bottom, then remove the white center and all seeds by hand. Turn each half flat-side down and slice crosswise into 1/4-inch-wide strips.

Step 2

Pat the shrimp dry with a paper towel by laying them on the towel and pressing gently with your hand — this helps them brown instead of steam.

Step 3

Heat 1 tablespoon of oil in a large skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Add the shrimp in a single layer and let them sit undisturbed for 90 seconds until the bottoms turn opaque and pink, then flip and cook the other side for another 60 seconds.

Step 5

Remove the shrimp to a clean plate using tongs or a slotted spoon. They do not need to be fully cooked — they will finish cooking in the curry sauce.

Step 6

Add 2 tablespoons of red curry paste to the same skillet and stir constantly over medium-high heat for 30 seconds until fragrant and darkened slightly, to release the spice flavors.

Step 7

Pour in the 14 oz can of coconut milk while stirring, scraping the bottom of the skillet with a wooden spoon to mix in the curry paste until no lumps remain.

Step 8

Stir in 1 tablespoon of fish sauce and 1 teaspoon of brown sugar, then taste with a clean spoon — it should taste salty, slightly sweet, and fragrant.

Step 9

Add the bell pepper strips to the curry and stir once to submerge them, then let simmer undisturbed over medium heat for 3 minutes until the peppers soften slightly.

Step 10

Return the shrimp to the skillet and stir gently to coat them with sauce, then simmer for 2 more minutes until the shrimp are fully opaque throughout (cut one in half to check).

Step 11

Remove from heat. Cut the lime in half and squeeze the juice from both halves into the curry, then stir — the brightness should balance the heat.

Step 12

Tear the fresh basil leaves by hand into roughly 1-inch pieces and scatter them over the curry just before serving.