Step 1

Start the jasmine rice (or basmati rice).

Step 2

Mince the onion. Mince the garlic. Cut the pepper into thin strips.

Step 3

In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the garlic & red pepper and saute for 1 minute. Stir in the curry paste and saute for 1 minute.

Step 4

Add coconut milk, fish sauce, turmeric, lime zest, water, and kosher salt and bring to a simmer. Once simmering, add the shrimp and cook about 4 to 5 minutes until the shrimp is tender and opaque, depending on the size of the shrimp. Stir in 5 large leaves basil.

Step 5

To serve, spoon the shrimp and sauce over rice. Garnish with additional chopped basil and lime wedges. Store refrigerated for up to 2 days.