Asian Mint S Thai Red Curry With Shrimp Recipe

Ingredients for Asian Mint S Thai Red Curry With Shrimp

• 2 (13.5 ounce) cans of coconut milk
• Red Curry Paste
• Medium Shrimp
• 1/2 cup water
• 1 (8 ounce) can bamboo shoots, drained
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• Thai Fish Sauce
• Salt to taste (start with 1/2 teaspoon)
• Red Bell Pepper
• Green Bell Pepper
• Sweet Basil
• Steamed Rice

How to Make Asian Mint S Thai Red Curry With Shrimp

1. In a large pot or wok, bring 1 (13.5 ounce) can of coconut milk to a gentle simmer over medium heat, stirring frequently.
2. Add 2 tablespoons of red curry paste and 1 pound of shrimp. Stir well and cook until the shrimp is pink and opaque, about 5 minutes.
3. Pour in the remaining 1 (13.5 ounce) can of coconut milk, 1/2 cup of water, 1 (8 ounce) can of bamboo shoots (drained), 1 tablespoon of brown sugar, 1 teaspoon of paprika, and 2 tablespoons of fish sauce. Bring to a gentle simmer.
4. Season with salt to taste (start with 1/2 teaspoon and adjust).
5. Add 1 bell pepper (any color, chopped) and 1/2 cup of fresh basil leaves. Stir gently and remove from heat immediately to prevent the basil from wilting.
6. Serve immediately over steamed rice. Garnish with extra basil, if desired.