Thai Coconut Curry Shrimp

Instructions

1. Prepare the shrimp
   Pat the shrimp dry with paper towels. Season lightly with salt and set aside. Ensure all vegetables are prepped and ready as the cooking process moves quickly.
2. Create the curry base
   Heat vegetable oil in a large skillet or wok over medium-high heat. Add curry paste, minced ginger, and garlic. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
3. Cook the vegetables
   Add the sliced bell pepper and snow peas to the pan. Stir-fry for 2-3 minutes until the vegetables begin to soften but still maintain their crispness.
4. Add the coconut milk
   Pour in the coconut milk, fish sauce, and palm sugar. Add the kaffir lime leaves if using. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to allow flavors to meld and sauce to slightly thicken.
5. Cook the shrimp
   Add the shrimp to the simmering curry sauce. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque, being careful not to overcook them.
6. Finish the curry
   Remove from heat and stir in the Thai basil leaves, allowing them to wilt from the residual heat. Taste and adjust seasoning with more fish sauce or sugar if needed.
7. Serve
   Transfer the curry to a serving bowl or individual plates. Garnish with fresh cilantro and serve with lime wedges on the side. Traditionally served with steamed jasmine rice to soak up the flavorful sauce.