Curried Shrimp with Peas
In a large pot, combine the curry paste, vegetable oil, and ¼ cup of the coconut milk; cook over medium heat for 1 to 2 minutes.
Stir in the remaining coconut milk and cook for another 5 minutes.
Add the fish sauce and sugar, and cook for 1 minute more.
Add the shrimp, basil, and cilantro; reduce heat slightly and cook for 4 to 5 minutes or until the shrimp are almost done.
Add the peas and cook 2 minutes more.
Serve over Jasmine rice.
A beautifully colored curry-pink shrimp in a pink sauce peppered with green peas! The shrimp and the peas have a freshness that perfectly complements the silkiness of the Jasmine rice.