Name: Thai Red Curry with Shrimp and Bamboo Shoots
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb Large shrimp, peeled and deveined; 14 oz Coconut milk, full-fat; 3 tbsp Thai red curry paste; 8 oz Bamboo shoots, sliced; 1 large Red bell pepper, sliced; 2 tbsp Fish sauce; 1 tbsp Palm sugar; 4 leaves Kaffir lime leaves, torn; 0.5 cup Thai basil leaves; 1 tbsp Vegetable oil

"Indulge in a vibrant and aromatic Thai Red Curry that perfectly balances spicy, sweet, and savory notes. Featuring succulent shrimp and crisp bamboo shoots simmered in a rich coconut milk broth, this dish is a comforting classic that's surprisingly easy to make at home."

Ingredients

Qty	Item
1 lb 450 g	Large shrimp, peeled and deveined
14 oz 400 ml	Coconut milk, full-fat
3 tbsp 45 g	Thai red curry paste
8 oz 225 g	Bamboo shoots, sliced
1 large 150 g	Red bell pepper, sliced
2 tbsp 30 ml	Fish sauce
1 tbsp 12 g	Palm sugar
4 leaves 1 g	Kaffir lime leaves, torn
0.5 cup 15 g	Thai basil leaves
1 tbsp 15 ml	Vegetable oil

How to Make Thai Red Curry with Shrimp and Bamboo Shoots

Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the red curry paste and fry for 1-2 minutes until fragrant and the oil begins to separate from the paste.

Pour in about 1/2 cup of the coconut milk and stir well to dissolve the paste. Let it simmer for a minute until the red oil rises to the surface.

Add the remaining coconut milk, palm sugar, and fish sauce. Stir to combine and bring to a gentle simmer.

Add the sliced bamboo shoots and red bell pepper. Simmer for 3-4 minutes until the bell peppers are slightly tender.

Toss in the shrimp and kaffir lime leaves. Cook for 2-3 minutes until the shrimp turn pink and opaque. Do not overcook.

Remove from heat and stir in the Thai basil leaves until they wilt. Serve immediately over jasmine rice.

·
Don't shake the coconut milk can; use the thick cream at the top to fry the curry paste for a more authentic flavor.
·
If you can't find kaffir lime leaves, a teaspoon of lime zest can provide a similar citrusy aroma.
·
Rinse canned bamboo shoots thoroughly under cold water to remove any metallic 'canned' taste.
·
Adjust the spice level by adding more or less curry paste, or garnish with sliced bird's eye chilies for extra heat.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just ensure they are completely thawed and patted dry before adding them to the curry to prevent excess water from diluting the sauce.

Is this recipe gluten-free?

Yes, most Thai red curry pastes and fish sauces are gluten-free, but always double-check the labels on the brands you purchase.

What can I use instead of bamboo shoots?

If you don't like bamboo shoots, you can substitute them with snap peas, baby corn, or zucchini slices.

Can I make this vegan?

To make it vegan, replace the shrimp with tofu, use a vegan red curry paste (no shrimp paste), and substitute fish sauce with soy sauce or vegan fish sauce.

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Thai Red Curry with Shrimp and Bamboo Shoots

Ingredients

How to Make Thai Red Curry with Shrimp and Bamboo Shoots

Tips for Best Results

Frequently Asked Questions

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