Mon | Jan 21, 2019

thai- Red Curry Shrimp

Published:Monday | September 29, 2014 | 12:00 AM

8 peeled shrimp

100 grams bamboo shoots

100 grams cooking cream

500 grams coconut milk

50 grams red curry paste

2tbsp fish sauce

4 grams sweet basil leaves

2 leaves Kaffir lime, shredded


1. Simmer cooking cream in a pan until the oil separates. Add red curry paste and stir until it dissolves.

2. Add shrimp and fry until well cooked. Pour into a pot, then add coconut milk. Bring to full boil over medium heat.

3. Add bamboo shoots and season with fish sauce. When the curry returns to a boil, the bamboo shoots will be cooked.

4. Add Kaffir lime leaves and sweet basil leaves. Serve in a bowl.

Serves 2.