Coconut curry shrimp with Thai basil and lime

• 680 g large shrimppeeled and deveined, tail-on or off
• 1 tbs coconut oil
• 2 tbs red curry paste
• 4 garlic clovesminced
• 1 tbs fresh gingerfinely grated
• 1 can full-fat coconut milk400ml can, well shaken
• 1 ½ tbs fish sauce
• 2 tsp light brown sugar
• 1 red bell pepperthinly sliced
• 1 limejuiced
• 15 g fresh Thai basilleaves picked, roughly torn

1. 1

   Pat the shrimp dry with paper towels and season lightly with a pinch of salt. Mince the garlic, grate the ginger, slice the bell pepper, and juice the lime. Get everything within arm's reach — this moves fast.

   Tip: Dry shrimp sear better and won't water down your curry.

2. 2

   Heat the coconut oil in the Dutch oven over medium-high heat until it shimmers. Add the red curry paste and cook, stirring constantly, until it darkens a shade and smells incredibly fragrant, about 1 minute. You're blooming the paste in the oil to unlock all those flavors.

   Tip: Don't walk away — curry paste can burn quickly. If it sticks, drop the heat slightly.

3. 3

   Add the garlic and ginger to the pot and stir for about 30 seconds until they hit your nose. Immediately pour in the coconut milk, scraping up any paste stuck to the bottom. Stir in the fish sauce and brown sugar.

4. 4

   Bring the curry to a gentle simmer, then add the sliced red bell pepper. Cook for 3-4 minutes until the pepper softens slightly but still has some bite and the sauce thickens just enough to coat a spoon.

   Tip: Keep the heat at a low simmer — boiling coconut milk too hard can make it grainy.

5. 5

   Nestle the shrimp into the curry in a single layer. Let them cook undisturbed for 2 minutes, then flip and cook another 1-2 minutes until they're pink, curled into a loose C-shape, and opaque throughout. Don't overcook — they'll go rubbery.

   Tip: Shrimp that curl into a tight O are overdone. Pull them when they're a loose C.

6. 6

   Remove the pot from heat. Squeeze in the lime juice and stir gently. Taste and adjust — more fish sauce if it needs salt, more lime if it needs brightness, a pinch of sugar if the curry paste was especially spicy. Scatter the torn Thai basil over the top and let it wilt into the curry for about 30 seconds.

   Tip: Leftovers keep well in the fridge for up to 2 days. Reheat gently over medium-low heat — shrimp toughen if reheated too aggressively.

• Dutch oven (4-liter (4-quart))
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.