Thai Style Red Curry with Shrimp, Bell Pepper and Snap Peas - PB on Life

Name: Thai Style Red Curry with Shrimp, Bell Pepper and Snap Peas - PB on Life
Ingredients: red curry paste; coconut milk; chicken broth; 2 teaspoons vegetable oil; 2 teaspoons Thai red curry paste, plus extra for seasoning; 3/4 cup canned coconut milk; 1 tablespoon fish sauce; 2 teaspoons packed brown sugar; 1/4 cup chicken broth; 1/2 teaspoon cornstarch; 1 red bell pepper, stemmed, seeded, and cut into 1/4 inch-wide strips; 4 ounces sugar snap peas, strings removed, cut in half on bias; 8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined and tails removed; 1/4 cup fresh Thai basil leaves; 2 teaspoons lime juice

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Thai-Style Red Curry with Shrimp - red curry paste, coconut milk, chicken broth, vegetable oil, Thai red curry paste, fish sauce, brown sugar, XL shrimp

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Ingredients

red curry paste
coconut milk
chicken broth
2 teaspoons vegetable oil
2 teaspoons Thai red curry paste, plus extra for seasoning
3/4 cup canned coconut milk
1 tablespoon fish sauce
2 teaspoons packed brown sugar
1/4 cup chicken broth
1/2 teaspoon cornstarch
1 red bell pepper, stemmed, seeded, and cut into 1/4 inch-wide strips
4 ounces sugar snap peas, strings removed, cut in half on bias
8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined and tails removed
1/4 cup fresh Thai basil leaves
2 teaspoons lime juice