Spicy Thai Red Curry with Shrimp and Bamboo Shoots

Spicy Thai Red Curry with Shrimp and Bamboo Shoots

StandardThaiDinnerQuickSpicyAsian
⏱️ 20m PREP
🔥 25m COOK
👥 4 SERVINGS
⚡ 350 CAL/SERV
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Overview

A fragrant and spicy Thai red curry with succulent shrimp and crisp bamboo shoots, perfect for a quick and satisfying dinner.

Macronutrients per serving

59
grams
Protein
25.0g 42%
Fat
22.0g 37%
Carbs
12.0g 20%

Rich in nutrients

☀️ Vitamin C
30% DV
Supports immune function
☀️ Vitamin A
15% DV
Important for vision and immune health
🔺 Iron
10% DV
Essential for blood production
🔺 Calcium
8% DV
Vital for bone health
💧 Omega-3
5% DV
Supports heart health

Ingredients

Main Ingredients

  • 1 pound shrimp peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 tablespoons red curry paste
  • 1 can coconut milk 13.5 oz
  • 1 cup bamboo shoots sliced
  • 1 cup bell peppers sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 cup fresh basil leaves
  • 1 teaspoon lime juice

Optional Garnishes

  • 1 tablespoon chopped cilantro
  • 1 tablespoon sliced green onions

Instructions

  1. 1 Heat the vegetable oil in a large pan over medium heat.
  2. 2 Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
  3. 3 Pour in the coconut milk and stir until the curry paste is completely incorporated.
  4. 4 Add the bamboo shoots and bell peppers to the curry sauce and let simmer for 5 minutes.
  5. 5 Stir in the fish sauce and sugar, then add the shrimp.
  6. 6 Cook the shrimp for 3-5 minutes, until they are pink and fully cooked.
  7. 7 Remove from heat and stir in the fresh basil leaves and lime juice.
  8. 8 Serve hot with steamed jasmine rice and garnish with cilantro and green onions if desired.

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