Asian Mint'S Thai Red Curry With Shrimp - cooking recipe

Ingredients

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

Preparation

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.
Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
Add salt.
Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.