Asian Mint's Thai Red Curry With Shrimp

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 2 cups coconut milk (divided use)
• 1 tablespoon red curry paste (mae ploy)
• 1/2 lb medium shrimp, peeled and deveined
• 1 cup water (less for a thick curry)
• 2 cups canned bamboo shoots, drained
• 2 tablespoons sugar
• 1 teaspoon paprika
• 2 tablespoons thai fish sauce
• 1 teaspoon thai fish sauce
• 1/4 teaspoon salt (or to taste)
• 1/4 red bell pepper, sliced
• 1/4 green bell pepper, sliced
• 1/3 cup asian sweet basil
• steamed rice

Recipe

• 1 in a large pot, bring half the coconut milk to a slow boil, stirring constantly. add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
• 2 add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
• 3 add salt.
• 4 add bell peppers and basil leaves, and remove from heat. serve immediately over steamed rice.