Spence'S Secret Thai Red Shrimp Curry

• 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

1. 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.
2. 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.
3. Remove wok from heat; stir basil and cilantro into curry. Serve hot.

sesame oil, red curry, red onion, bell peppers, coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, lime, shrimp, fresh basil, fresh cilantro

Taken from www.allrecipes.com/recipe/234045/spences-secret-thai-red-shrimp-curry/ (may not work)