Spence'S Secret Thai Red Shrimp Curry - cooking recipe

Ingredients

2 tablespoons sesame oil
1 1/2 tablespoons red curry paste, or more to taste
1 red onion, cut into 1/2-inch dice
2 large bell peppers, cut into 3/4-inch pieces
2 (14 ounce) cans coconut milk
1/2 cup chicken broth
3 1/2 tablespoons maple syrup
3 tablespoons fish sauce
3 stalks lemon grass, bruised and chopped
4 kaffir lime leaves, torn into quarters
1 pound medium shrimp, peeled and deveined
1/4 cup packed chopped fresh basil
2 tablespoons chopped fresh cilantro

Preparation

Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes.
Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes.
Remove wok from heat; stir basil and cilantro into curry. Serve hot.