Red Curry With Shrimp & Sugar Snap Peas

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 Tbs. fish sauce

Hot cooked rice or rice noodles for serving

2 Tbs. vegetable oil

5 wild lime leaves, torn or cut into quarters (optional)

A handful of fresh Thai or Italian basil leaves

1/2 tsp. kosher salt

2 Tbs. red curry paste, either store-bought or homemade

1 lb. shrimp (21 to 25 per lb.), peeled and deveined

15-oz. can unsweetened coconut milk

2 cups sugar snap peas (7 to 8 oz.), trimmed

1 Tbs. palm sugar or light brown sugar

1 long, slender fresh red chile (such as red jalape├▒o or serrano), thinly sliced on the diagonal (optional)

1 cup low-salt chicken broth, fish broth, or water

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