When you want to eat like you ordered out without the takeout macros. Shrimp keeps the protein lean, the coconut milk delivers the soul, and the curry paste does 90% of the seasoning work.

• Shrimp is one of the leanest animal proteins - 24 g protein per 100 g, almost no fat.
• Coconut milk delivers medium-chain triglycerides that the body uses quickly for energy.
• Capsaicin in the chili paste may slightly raise resting metabolic rate.

1. 1

   Heat a deep skillet. Fry curry paste for 60 seconds until fragrant.

2. 2

   Pour in coconut milk, fish sauce, and sugar. Simmer 3 minutes.

3. 3

   Add pepper and snap peas. Cook 3 minutes until just tender.

4. 4

   Add shrimp and lime leaves. Simmer 3–4 minutes until shrimp turn opaque.

5. 5

   Squeeze lime juice, scatter basil, serve over jasmine rice.

• Do not overcook shrimp - pull them at the C-shape, not the O-shape.
• Fry the curry paste hard at the start to develop depth.
• Add a tsp of peanut butter to the sauce for richness.