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Ingredients

• 2 tablespoons  vegetable oil
• 2 tablespoons  red curry paste, either store-bought or homemade
• 15 ounce can   unsweetened coconut milk
• 1 cup   low-salt chicken broth, fish broth, or water
• 1 pound  shrimp (21 to 25 per lb.), peeled and deveined
• 2 cups   sugar snap peas (7 to 8 oz.), trimmed
• 5   wild lime leaves, torn or cut into quarters (optional)
• 2 tablespoons  fish sauce
• 1 tablespoon  palm sugar or light brown sugar
• 1/2 teaspoon  kosher salt
•   A handful of fresh Thai or Italian basil leaves
•   Hot cooked rice or rice noodles for serving
• 1 long, slender   fresh red chile (such as red jalapeno or serrano), thinly sliced on the diagonal (optional)

Description

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 Wit

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