Ingredients for Asian Mint's Thai Red Curry With Shrimp
- 2 (13.5 ounce) cans coconut milk
- 2 tablespoons red curry paste
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup water
- 1 (8 ounce) can bamboo shoots, drained
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 2 tablespoons fish sauce
- 1/2 teaspoon salt, or to taste
- 1 red bell pepper, chopped (if red is chosen)
- 1 green bell pepper, chopped (if green is chosen)
- 1/2 cup fresh basil leaves, plus more for garnish
- steamed rice, as desired for serving
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How to Make Asian Mint's Thai Red Curry With Shrimp
- In a large pot or wok, bring 1 (13.5 ounce) can of coconut milk to a gentle simmer over medium heat, stirring frequently.
- 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.
- 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.
- Season with salt to taste (start with 1/2 teaspoon and adjust).
- 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.
- Serve immediately over steamed rice. Garnish with extra basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
148g
Fat
235g
Carbs
16g
