A delightful and easy-to-make shrimp curry with a creamy coconut base and vibrant flavors.
Heat the oil in a large wok over medium-high heat.
Ensure the oil is hot enough to sizzle when you add the ingredients.
Add the shallots, bell peppers, carrots, and garlic to the wok and stir-fry until softened.
Cut the vegetables evenly to ensure they cook at the same rate.
Stir in the curry paste and cook until fragrant.
Cooking the curry paste releases its aromatic flavors.
Add the fish sauce, sugar, and coconut milk, stirring to combine, and bring to a boil.
Stir continuously to prevent the coconut milk from curdling.
Reduce the heat and simmer until the sauce thickens slightly.
Simmering allows the flavors to meld together beautifully.
Add the shrimp and cook until they turn pink and are cooked through.
Avoid overcooking the shrimp to keep them tender and juicy.
Remove from heat and stir in the Thai basil and cilantro leaves.
Adding herbs at the end preserves their fresh flavor.
Serve the curry over jasmine rice and garnish with additional cilantro if desired.
Serve immediately to enjoy the dish at its best.
