Thai coconut curry with shrimp

Heat the oil in a large saute pan over medium until shimmering, add the onion and saute two to three minutes until softened and translucent.

Add the garlic and saute 30 seconds until fragrant.

Add the curry paste and the grated lemongrass and saute another 30 seconds.

Grate in the ginger and saute 30 seconds more, cooking until the curry paste starts to stick to the bottom of the pan.

Deglaze with shrimp stock, scraping the bottom of the pan.

Add the coconut milk, mix in and bring up to a simmer.

Add the sliced chilies, bell pepper, Thai basil, parsley, fish sauce and the lime zest and juice.

Simmer 10 to 15 minutes until slightly thickened and the vegetables are tender but crisp.

Reduce to a bare bubble, add the shrimp, kill the heat, stir, cover and let them heat through.