Lemongrass and Chili Green Curry with Shrimp and Thai Basil

Method

1. Add bruised lemongrass to the simmering curry. Sprinkle chili flakes into 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.