Slice the bell pepper and fresh chile.
Take cilantro leaves off their stalks, chop up the stalks finely.
Heat a large frying pan on medium heat and when it's hot add both vegetable oil and sesame oil.
Then add chopped cilantro stalks, sliced pepper and chile, stir fry for a couple of minutes.
Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce, mix to combine.
Add your shrimp and snow peas and cook for 3 minutes. Both of those need very little time to be done. As soon as shrimp turns pink turn the heat off.
Stir in cilantro and basil leaves.
Taste your curry and squeeze some lime juice into it if needed.
Serve with rice or noodles.