Coriander and Tamarind Green Curry with Shrimp and Thai Basil

Method

1. Toast coriander seeds and grind into a powder, then mix into the curry. Add tamarind paste to the curry during cooking.
2. Heat oil in a pan, add curry paste, and cook 2 minutes.
3. Add coconut milk, fish sauce, and sugar; simmer 5 minutes.
4. Stir in shrimp and bell peppers; cook until shrimp is opaque, about 3 minutes.
5. Garnish with Thai basil before serving.
6. Add kaffir lime leaves during the simmering step for extra fragrance.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.