Green Curry with Shrimp

Ingredients

• 1 lb Large shrimp, peeled and deveined
• 3 tbsp Green curry paste
• 14 oz Full-fat coconut milk
• 1 tbsp Fish sauce
• 1 tsp Brown sugar
• 1 cup Snap peas
• 0.5 cup Bamboo shoots, sliced(optional)
• 0.5 cup Fresh Thai basil leaves
• 1 tbsp Lime juice
• 1 tbsp Vegetable oil

Instructions

1. 1

   Heat the vegetable oil in a large skillet or wok over medium heat.

2. 2

   Add the green curry paste and fry for 1-2 minutes until fragrant.

3. 3

   Pour in half of the coconut milk and stir until the oil begins to separate from the paste.

4. 4

   Add the remaining coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.

5. 5

   Add the snap peas and bamboo shoots, cooking for 3 minutes until slightly softened.

6. 6

   Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.

7. 7

   Remove from heat and stir in the Thai basil and lime juice.

8. 8

   Serve hot over jasmine rice.