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.
- 473.18 ml coconut milk (divided use)
- 14.79 ml red curry paste (Mae Ploy)
- 226.79 g medium shrimp, peeled and deveined
- 236.59 ml water (less for a thick curry)
- 473.18 ml canned bamboo shoots, drained
- 29.58 ml sugar
- 4.92 ml paprika
- 29.58 ml Thai fish sauce
- 4.92 ml Thai fish sauce
- 1.23 ml salt (or to taste)
- 0 red bell pepper, sliced
- 0 green bell pepper, sliced
- 78.07 ml asian sweet basil
- steamed rice
- 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.