Ingredients

• 2 tablespoons sesame oil
• 1 1/2 tablespoons red curry paste, or more to taste
• 1 red onion, cut into 1/2-inch dice
• 2 large bell peppers, cut into 3/4-inch pieces
• 2 (14 ounce) cans coconut milk
• 1/2 cup chicken broth
• 3 1/2 tablespoons maple syrup
• 3 tablespoons fish sauce
• 3 stalks lemon grass, bruised and chopped
• 4 kaffir lime leaves, torn into quarters
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup packed chopped fresh basil
• 2 tablespoons chopped fresh cilantro

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Instructions

1. Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes.
2. Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes.
3. Remove wok from heat; stir basil and cilantro into curry. Serve hot.