Plump shrimp in a creamy coconut curry sauce over jasmine rice. Fragrant, fast, and full of flavor.
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Toast curry paste in oil 1 minute. Add coconut milk, stir until smooth.
Add rice and 240ml water. Bring to boil, cover, simmer 15 minutes.
Add bell pepper and snap peas on top. Place shrimp on top. Cover 5 more minutes.
Stir in fish sauce and lime juice. Garnish with cilantro and basil.
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