I came across this recipe in Fine Cooking Magazine and liked it so much that I made it twice in the same week. I prepared it as instructed in the magazine and tried my own variation using tofu instead of shrimp and adding broccoli. Both dishes were delicious and so easy to make.

Red curry with shrimp and snow peas
2 Tbsp. vegetable oil
2 Tbsp. red curry paste (you can find this on the Thai aisle of most grocery stores)
15-oz. can unsweetened coconut milk
1 cup low sodium vegetable broth
1 lb. shrimp, peeled and deveined
2 cups sugar snap peas, trimmed
5 wild lime leaves, torn or cut into quarters (I couldn’t find these so I omitted them)
2 Tbsp. fish sauce
1/2 tsp. kosher salt
A handful of fresh Thai basil leaves
1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced

Directions
1. Heat the oil in a wok or 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, about 2 minutes.
2. Add the coconut milk and broth and bring to a simmer. Simmer, stirring often, for 5 minutes, allowing the flavors to mix.
3. Increase the heat to medium high and let the curry come to a strong boil. Add the shrimp, sugar snap peas, and half the lime leaves (if using), and stir well. Cook, stirring occasionally, until the shrimp curl and turn pink, about 2 minutes. Add the fish sauce and salt and stir to combine. Remove from the heat.
4. Tear the basil leaves into pieces and stir them into the curry along with the remaining lime leaves (if using). Let sit for 5 minutes to allow the flavors to develop.
5. Serve over brown rice and garnished with the chile slices (if using).