- 1 pound shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons Thai Red Curry Paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sliced bamboo shoots
- 1/4 cup chopped fresh cilantro leaves
- Salt and pepper, to taste
- Cooked rice, for serving
Heat the vegetable oil in a large saucepan over medium-high heat. Add the shrimp and cook until pink and slightly browned on all sides, about 3-5 minutes.
Add the Thai Red Curry Paste to the pan and cook for 1-2 minutes, or until fragrant.
Pour in the coconut milk and chicken broth, and stir to combine. Add the fish sauce and brown sugar, and stir again.
Add the sliced bell peppers and bamboo shoots to the pan, and bring the mixture to a simmer. Cover the pan and simmer for 15-20 minutes, or until the vegetables are tender and the shrimp is cooked through.
Remove the pan from the heat and stir in the chopped fresh cilantro leaves.
Season the curry with salt and pepper to taste, and serve over cooked rice.
This Thai Red Curry with Shrimp recipe is a flavorful and satisfying dish that is sure to impress your guests or satisfy your cravings for spicy and aromatic Thai cuisine. The homemade curry sauce is the key to creating a rich and complex flavor that will tantalize your taste buds. Enjoy!