Thai Green Curry Shrimp

This is even faster than takeout from your local restaurant. The only fresh ingredient you’ll need to grab is basil—all of the others can be stored in your pantry or freezer.

• Two 13-1/2- or 14-oz. cans unsweetened coconut milk
• 1/4 cup Thai green curry paste
• 2-1/2 Tbs. Asian fish sauce
• 1 tsp. firmly packed light brown sugar
• 1 lb. large shrimp (31 to 40 per lb.), shelled and deveined
• 1 cup lightly packed fresh basil leaves, torn into bite-size pieces
• 1 cup frozen green peas, thawed

Spoon 1/2 cup of the thick coconut cream from the tops of the cans of coconut milk into a large, heavy saucepan and heat over medium heat. Add the curry paste and cook, whisking constantly, until heated through and smooth, 2 to 3 minutes. Whisk in the remaining coconut milk and bring to a boil over high heat, whisking frequently. Reduce the heat to low, add the fish sauce and sugar and simmer gently for 5 minutes, whisking occasionally.

Increase the heat to medium high, stir in the shrimp, and cook, stirring occasionally, just until the shrimp are opaque throughout, 2 to 3 minutes. Stir in the basil and peas and cook, stirring, until the peas are heated through, about 1 minute.