When you want to eat like you ordered out without the takeout macros. Shrimp keeps the protein lean, the coconut milk delivers the soul, and the curry paste does 90% of the seasoning work.

• Shrimp is one of the leanest animal proteins - 24 g protein per 100 g, almost no fat.
• Coconut milk delivers medium-chain triglycerides that the body uses quickly for energy.
• Capsaicin in the chili paste may slightly raise resting metabolic rate.

1. 1

   Slice the red bell pepper and trim the snap peas; have everything prepped before the sauce starts since it moves quickly.

2. 2

   Set a deep skillet or wok over medium-high heat with no oil; add the red curry paste and stir constantly for 60 seconds until it darkens slightly and smells fragrant.

3. 3

   Pour in the coconut milk along with the fish sauce and coconut sugar; stir to dissolve the curry paste fully, then reduce heat to medium and simmer for 3 minutes.

4. 4

   Add the sliced bell pepper and snap peas; cook for 3 minutes until the vegetables are just tender but still have a little bite.

5. 5

   Add the peeled shrimp and the kaffir lime leaves or lime zest; stir and simmer for 3 to 4 minutes, watching closely, until every shrimp has curled into a C-shape and turned fully pink and opaque.

6. 6

   Squeeze the lime juice into the curry, stir once, and taste for salt; adjust with a few more drops of fish sauce if needed.

7. 7

   Scatter fresh Thai basil across the top and serve immediately over jasmine rice.

• Do not overcook shrimp - pull them at the C-shape, not the O-shape.
• Fry the curry paste hard at the start to develop depth.
• Add a tsp of peanut butter to the sauce for richness.