Spicy Thai Red Curry with Shrimp and Bamboo Shoots

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 cup fresh basil leaves
• 1 teaspoon lime juice

• 1 tablespoon chopped cilantro
• 1 tablespoon sliced green onions

Method

1. 01
   Heat the vegetable oil in a large pan over medium heat.
2. 02
   Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
3. 03
   Pour in the coconut milk and stir until the curry paste is completely incorporated.
4. 04
   Add the bamboo shoots and bell peppers to the curry sauce and let simmer for 5 minutes.
5. 05
   Stir in the fish sauce and sugar, then add the shrimp.
6. 06
   Cook the shrimp for 3-5 minutes, until they are pink and fully cooked.
7. 07
   Remove from heat and stir in the fresh basil leaves and lime juice.
8. 08
   Serve hot with steamed jasmine rice and garnish with cilantro and green onions if desired.