Thai Shrimp with Coconut and Kaffir Lime, Jasmine Rice

2 tablespoons peanut oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste, recipe follows
2 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
2 Kaffir Lime leaves whole (a good substitute, if you don't have Kaffir lime leaves, is a small bay leaf, zest of half a lime and 1/8 teaspoon of lemon-thyme per leaf needed.  this produces an amazingly close flavor profile)
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish


In a large wok or sauté pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and Kaffir lime leaves, cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.

Remove from the heat and stir in the basil and cilantro.  Remove Kaffir leaves prior to plating.

Serve over jasmine rice, garnished with cilantro sprigs.