Ingredients:
• 1 lb (450g) shrimp, peeled and deveined
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• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1 tbsp vegetable oil
• Fresh basil leaves, for garnish
• Lime wedges, for serving
Instructions:
1.
Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat.
2.
Cook the Curry Paste: Add the green curry paste and sauté for about 1 minute until fragrant.
3.
Add Liquids: Pour in the coconut milk and broth, stirring to combine. Bring to a simmer.
4.
Season: Add the fish sauce and brown sugar, stirring until the sugar dissolves.
5.
Cook the Vegetables: Add the bell pepper, zucchini, and snap peas. Cook for about 5 minutes until the vegetables are tender but still crisp.
6.
Add the Shrimp: Add the shrimp to the pan and cook for 3-4 minutes, or until they turn pink and are cooked through.
7.
Garnish and Serve: Remove from heat and garnish with fresh basil leaves. Serve with lime wedges and steamed rice.
