A delightful and flavorful curry featuring shrimp and vegetables in a spicy coconut sauce.
Heat a large skillet over medium heat and add a drizzle of oil.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add chopped onion, minced garlic, and sliced chili pepper to the skillet and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add sliced zucchini, mushrooms, and bell pepper to the skillet and cook until slightly tender.
Cut vegetables evenly for uniform cooking.
Pour in coconut milk, curry paste, lime zest, lemongrass, honey, and fish sauce. Stir well to combine.
Taste the sauce and adjust seasoning as needed.
Reduce heat to low, cover, and simmer until vegetables are tender.
Stir occasionally to prevent sticking.
Add shrimp to the skillet and cook until they turn pink and are cooked through.
Avoid overcooking shrimp to keep them tender.
Stir in fresh basil leaves or use them as a garnish before serving.
Add basil at the end to preserve its fresh flavor.
Serve the curry hot with your choice of rice or noodles.
Garnish with extra basil or lime wedges for added flavor.
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