Thai Red Curry Shrimp with Bamboo Shoots
Ingredients
1 lb large shrimp (peeled and deveined)
2 tablespoons vegetable oil
4 cloves garlic (minced)
2-3 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 can (8 oz) bamboo shoots (drained and sliced)
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar
1 cup fresh Thai basil leaves
Salt and pepper (to taste)
Lime wedges (for serving)
Instructions
1. Sauté Aromatics
Heat Oil: In a large skillet or wok, heat the vegetable oil over medium heat.
Cook Garlic: Add the minced garlic and sauté for about 1-2 minutes until fragrant.
2. Add Curry Paste and Coconut Milk
Incorporate Curry Paste: Stir in the red curry paste and cook for another minute.
Pour in Coconut Milk: Gradually add the coconut milk, mixing until well combined. Bring to a gentle simmer.
3. Add Bamboo Shoots and Shrimp
Add Bamboo Shoots: Stir in the sliced bamboo shoots and cook for about 2 minutes.
Cook Shrimp: Add the shrimp to the skillet. Cook for about 3-5 minutes until the shrimp turn pink and opaque.
4. Finish and Serve
Season: Stir in the fish sauce and brown sugar. Adjust seasoning with salt and pepper to taste.
Add Basil: Fold in the fresh Thai basil leaves and cook for an additional minute until wilted.
5. Plate the Dish
Serve Hot: Serve the shrimp curry hot, garnished with lime wedges.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Feel free to add vegetables like bell peppers or snap peas for extra nutrition.
Spice Level: Adjust the amount of curry paste according to your heat preference.
Enjoy your quick and spicy Thai Red Curry Shrimp with Bamboo Shoots! 🍤🌶️🥥