Green Curry with Shrimp and Bell Peppers

Method

1. In a pot, sauté green curry paste in a little oil until fragrant.
2. Add coconut milk, fish sauce, sugar, and broth, then bring to a simmer.
3. Add bell peppers and cook for 5 minutes, then add shrimp and cook until opaque.
4. Stir in kaffir lime leaves and basil before serving.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.