The Best Ever Red Curry Recipe

Prep everything first: rinse 3/4 cup red lentils until water runs clear, peel and devein 1 lb shrimp, thinly slice 1 red bell pepper, 1 small onion and 1 carrot, trim 1 cup snap peas or green beans, mince 2 cloves garlic, grate 1 tbsp ginger, juice 1 lime, chop 1/4 cup cilantro and set aside 1/4 cup basil; have about 3 cups cooked jasmine rice ready.

Heat 1 tbsp neutral oil in a large skillet or Dutch oven over medium heat. Add 3 tbsp Thai red curry paste and fry for 30 to 60 seconds until fragrant, stirring so it doesnt burn.

Stir in the garlic and ginger and cook another 20 to 30 seconds. Pour in 1 (1

5 oz) can full fat coconut milk and 1 cup low sodium chicken or vegetable broth, scraping up the browned paste from the bottom.

Add the rinsed lentils, the sliced carrot, and 4 to 6 bruised kaffir lime leaves if using; bring to a gentle simmer and cook 10 to 12 minutes until the lentils are tender and the sauce has thickened a bit. If it gets too thick, add a splash more broth or water.

Add the bell pepper, onion and snap peas or green beans; simmer 3 to 4 minutes so they stay bright and slightly crisp.

Stir in the shrimp and cook 2 to 4 minutes until just pink and opaque. Dont overcook the shrimp or theyll turn rubbery.

Off the heat stir in 1 tbsp fish sauce, 1 tbsp brown or palm sugar and 1 to 2 tbsp lime juice; taste and adjust salt, pepper, fish sauce or lime as needed. Remove the kaffir lime leaves before serving.

Fold in the chopped cilantro and basil right before serving. Serve the curry over the cooked jasmine rice, garnish with extra herbs and a lime wedge.