Red Curry with Shrimp and Sugar Snap Peas
Makes 2-4 servings. (Depending on who or what you are feeding!)

INGREDIENTS:
2 Tbs. vegetable oil
2 Tbs. red curry paste
14-oz. can unsweetened coconut milk
1 cup low-salt chicken broth
1 lb. shrimp (21 to 25 per lb.), peeled and deveined
2 cups sugar snap peas (7 to 8 oz.), trimmed
2 Tbs. fish sauce
1 Tbs. palm sugar or light brown sugar
1/2 tsp. kosher salt
A handful of fresh Thai or Italian basil leaves
chinese style noodles for serving (I highly recommend Nasoya brand noodles)
1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional) (I used a green jalapeno since red were not available in my grocery store.)

DIRECTIONS:
Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.

Add the coconut milk and broth and bring to a simmer. Simmer, stirring often, for 5 minutes, allowing the flavors to develop.

Increase the heat to medium high and let the curry come to a strong boil. Add the shrimp, sugar snap peas, and stir well. Cook, stirring occasionally, until the shrimp curl and turn pink, about 2 minutes. Add the fish sauce, sugar, and salt and stir to combine. Remove from the heat.

Tear the basil leaves in half (or quarters if they are large) and stir them into the curry. Let rest for 5 minutes to allow the flavors to develop.

Serve hot or warm with chinese noodles, garnished with the chile slices (if using).

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This recipe bought to you by My Boyfriend Dated a Chef
www.myboyfrienddatedachef.com