Fragrant Thai Red Curry with Bamboo Shoots

Ingredients

• 2 tablespoons vegetable oil
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons red curry paste
• 1 can coconut milk
• 2 cups bamboo shoots, drained and sliced
• 1 cup bell peppers, sliced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 cups Thai basil leaves, fresh

• 1 cup cilantro, chopped
• 1 tablespoon lime juice, freshly squeezed

1. 01
   Heat the vegetable oil in a large pan over medium heat.
2. 02
   Add chopped onion and sauté until translucent, about 3-4 minutes.
3. 03
   Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
4. 04
   Add the red curry paste and cook, stirring frequently, for 2 minutes to release its flavors.
5. 05
   Pour in the coconut milk and bring to a gentle simmer.
6. 06
   Add the bamboo shoots, bell peppers, fish sauce, and brown sugar to the pan. Stir well to combine.
7. 07
   Simmer the curry for 10-15 minutes until the vegetables are tender.
8. 08
   Stir in the Thai basil leaves and cook for an additional 2 minutes.
9. 09
   Remove the curry from heat and adjust seasoning with salt or additional fish sauce if needed.
10. 10
    Serve hot, garnished with cilantro and a squeeze of lime juice.