1-First, get all your ingredients prepped that means peeling and deveining the 1 pound of raw shrimp, dicing the white onion, slicing the red bell pepper, and mincing the jalapeños. Heat 1-2 tablespoons of olive or avocado oil in a pan over medium-high heat. Sauté the diced onion, sliced bell pepper, and minced jalapeños until softened, about 4-5 minutes, then set them aside.

2-Next, in the same pan, whisk together the 14 ounces of canned unsweetened coconut milk, 3 tablespoons of red curry paste, 1.5 tablespoons of fish sauce, and 2 tablespoons of brown sugar. Bring it to a gentle boil and stir in the mixture of 1.5 tablespoons cornstarch and 1.5 tablespoons cold water to thicken the sauce, simmering for around 5 minutes.

Detailed Cooking Steps: 1. Pat the shrimp dry and add them to the thickened sauce along with the cooked vegetables. 2. Simmer gently until the shrimp are opaque and cooked through, which takes about 3-4 minutes. 3. Adjust the seasoning with extra curry paste, cayenne, red pepper flakes, or salt if you want more heat or flavor. 4. Top with 2-3 tablespoons of fresh chopped Thai basil and serve with lime wedges on the side. 5. This creamy Thai coconut curry pairs great with jasmine rice, basmati rice, cauliflower rice, quinoa, rice noodles, or naan bread feel free to add optional veggies like broccoli, peas, or zucchini for extra nutrition.