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Lunch / Dinner

Thai Red Curry Shrimp

It’s hard to believe how much flavor comes from so few ingredients in our Thai Red Curry Shrimp. But with shrimp, curry paste, and coconut milk topping the list, you’ll definitely become a believer. And the fact that this meal comes together in just half an hour means it won’t be necessary to call for Thai takeout tonight.

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Heat oil in a large skillet or wok over medium-high. Add shrimp and cook until firm, 1–2 minutes per side; transfer to a plate.

Add bell pepper and snap peas to skillet; stir-fry until softened, 2–3 minutes.

Stir in coconut milk, scraping up any brown bits, then stir in curry paste, brown sugar, and fish sauce; bring to a boil. Reduce heat to medium and simmer curry until thickened, 3–4 minutes. Stir in shrimp and basil and simmer to heat through, 2 minutes.

Serve curry over rice; top with peanuts and serve with limes.

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