Green Curry Shrimp Stir Fry

Ingredients

• Cooked rice - 4 cups, for serving
• Salt - To taste
• Brown sugar - 1 tablespoon
• Lime juice - 1 tablespoon
• Fish sauce - 2 tablespoons
• Basil leaves - 1/2 cup, torn
• Snap peas - 1 cup
• Zucchini - 1, sliced
• Bell peppers - 2, thinly sliced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Vegetable oil - 2 tablespoons
• Coconut milk - 1 can (13.5 oz)
• Green curry paste - 2 tablespoons
• Shrimp - 1 pound, peeled and deveined

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
3. Add the shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the green curry paste and cook for 1 minute.
5. Pour in the coconut milk and stir until well combined with the curry paste.
6. Add the sliced bell peppers, zucchini, and snap peas to the skillet. Cook for 3-4 minutes until the vegetables are tender-crisp.
7. Return the cooked shrimp to the skillet and stir to coat with the curry sauce and vegetables.
8. Add the torn basil leaves, fish sauce, lime juice, brown sugar, and salt. Stir well to combine all the flavors.
9. Remove from heat and serve the green curry shrimp stir fry over cooked rice.
10. Garnish with additional basil leaves, if desired.