Skim 1 tbsp of the thick cream from the top of the coconut milk can and heat it in a large skillet or wok over medium heat. Add red curry paste and fry for 1-2 minutes until fragrant.
Stir in the remaining coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.
Add onion and bell pepper, and simmer for 4-5 minutes until just softened.
Add shrimp and snap peas, and simmer for 3-4 minutes until the shrimp are pink and cooked through.
Remove from heat and stir in lime juice and basil.
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