Step 1

Sauté the veggies. Heat 2 Tbsp light, neutral oil in a skillet over medium-high heat. When hot, add 3 thinly sliced scallions, 2 cloves minced garlic, and 2 tsp ginger paste. Stir until very fragrant, about 1 minute, then add thinly sliced onion and bell pepper. Cook, stirring occasionally for 4-5 minutes. Vegetables should still be crisp. Season with ½ tsp Kosher salt.

Step 2

Add the liquid. Add 2 (13.5 oz) cans coconut milk and ¼ cup red curry paste, then stir until the paste dissolves. Add ⅓ cup whole basil leaves 2 Kaffir lime leaves, 2 tsp fish sauce, 2 tsp granulated sugar, and 1 tsp turmeric. Stir until well mixed.

Step 3

Poach the shrimp. Place shrimp in the skillet, then reduce the heat to medium. Cover and cook until the shrimp have turned opaque, about 5 minutes. Stir in the juice of 1 lime, then taste the sauce and adjust seasoning as needed. You can add a splash of soy sauce if you feel it needs salt.

Step 4

Garnish, then serve. Serve over rice with chopped peanuts, fresh cilantro and basil, and thinly sliced Thai chilis.