Southern Thai Curry with Shrimp

Ingredients

• 2 tablespoons Red curry paste
• 1 can (13.5 oz) Coconut milk (full-fat)
• ¾ pound Shrimp (peeled and deveined)
• 1 whole Red bell pepper
• ½ cup Bamboo shoots (canned, drained)
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice (fresh)
• ¼ cup Thai basil leaves (or regular basil)

Instructions

1. 1

   Hold the red bell pepper upright on the cutting board. Slice it vertically from the top to the bottom, cutting down one side of the pepper in a flat strip, about 1/4-inch thick. Rotate the pepper and repeat on the remaining sides, leaving the core and seeds on the board.

2. 2

   Stack the pepper strips on top of each other and slice them crosswise (across the width) into pieces about 1 inch wide, like cutting a ribbon into chunks.

3. 3

   Pat the shrimp dry using paper towels, pressing gently so they feel slightly tacky. This helps them cook faster and more evenly.

4. 4

   Pour 1 tablespoon of oil into a large skillet and set the heat to medium-high. Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the 2 tablespoons of red curry paste and stir it continuously in the hot oil for 30 seconds until it smells fragrant and rich, like toasted spices.

6. 6

   Pour in the full can of coconut milk, stirring slowly to blend the curry paste into the milk until the mixture is a uniform reddish-brown color, about 1 minute.

7. 7

   Add the shrimp to the curry and stir gently with a wooden spoon so each shrimp is coated with sauce. Set a timer for 3 minutes.

8. 8

   Stir in the bell pepper pieces and bamboo shoots. Continue cooking, stirring once every 30 seconds, until the shrimp turn pink and opaque throughout and feel firm when you press one gently, about 2 minutes.

9. 9

   Pour in the 1 tablespoon of fish sauce and the 1 tablespoon of lime juice, stirring gently until fully mixed, about 30 seconds. Remove the skillet from heat.

10. 10

    Tear the Thai basil leaves roughly with your hands into bite-sized pieces and scatter them over the top of the curry just before serving.

Tools you’ll need

• Cutting board
• Chef's knife (8-inch)
• Paper towels
• Large skillet (12-inch)
• Wooden spoon
• Can opener
• Timer

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min