ASIAN MINT'S THAI RED CURRY WITH SHRIMP

Asian Mint's Thai Red Curry With Shrimp image

Dallas' Asian Mint chef-owner Nikky Phinyawatana says the essence of Thai cooking is the sweet/salty/spicy/sour balance which is exemplified in this really delicious dish. By way of the Dallas Morning News.

Provided by Chef Kate

Categories Peppers

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 797.5, Fat 55.1, SaturatedFat 47, Cholesterol 172.8, Sodium 2237.9, Carbohydrate 49.5, Fiber 11.1, Sugar 37.2, Protein 36.6

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