1½ teaspoons Red Curry Paste (see recipes in Chapter 1)

1 tablespoon vegetable oil

1 (14-ounce) can unsweetened coconut milk

4 teaspoons fish sauce

2–3 teaspoons brown sugar

2 pounds large shrimp, peeled and deveined

1 cup packed basil leaves, chopped

1 cup packed cilantro, chopped

1 (10-ounce) package thawed frozen peas

Jasmine rice, cooked according to package directions

• 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.

Shrimp Sizes

Shrimp are sized according to how many come in a pound. Medium means that there are about 40 shrimp per pound. Large equals 30, extra-large equals 25, jumbo equals 20, and colossal equals about 15. Salad shrimp are too tiny to count, so they are weighed instead.