Thai Green Curry Shrimp
- 13.5 coconut milk
- 4 tablespoon green curry paste
- 2 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 cup red bell pepper; diced
- 1 pound large shrimp
- 8 ounces bamboo shoots; drained
- 1 cup frozen green peas; thawed
- 1/2 cup basil leaves; torn
Remove cream from the top of the coconut milk; heat over medium-high in a
large saute pan, stirring frequently until bubbles form on the surface and
Add curry paste, stirring to combine. Cook until paste becomes very
fragrant, about 5 minutes. Add remaining coconut milk and stir to combine.
Bring to a boil. Season with fish sauce and sugar; simmer 5 minutes.
Stir in bell pepper; cook until pepper begins to soften, 5 minutes. Add
shrimp; cook until opaque and no longer pink, 3-4 minutes.
Add bamboo shoots, peas, and basil; cook just to heat shoots and peas
through, 1 minute. Serve with jasmine rice.