Prep 10 mins
Cook 15 mins
This dish is SO simple to make, and the flavors are really exotic! I buy a brand of curry paste at an Asian market near my home. The brand is called "Maesri" and it comes in small, 4 oz cans, which is about 4 tbsp. I recommend using anywhere from one QUARTER to one HALF that amount if you are not used to it spicy!!! The Maesri brand makes many different types of canned curry pastes. Some are marked simply "red", "green" and even "yellow". I've become quite fond of one of their red curry pastes called "prik khing"; prik meaning chile pepper and khing meaning garlic. This particular flavor has a bit more "heat" than the regular red curry paste
- 1 tablespoon peanut oil
- 2 cloves garlic, thinly sliced
- 1 stalk lemongrass, peeled and cut into 1 inch pieces
- 1 red bell pepper, sliced into strips
- 1 (8 ounce) can bamboo shoots, drained
- 2 -4 tablespoons red curry paste
- 2 -3 tablespoons fish sauce
- 1 1⁄2 lbs fresh shrimp or 1 1⁄2 lbs scallops or 1 1⁄2 lbs fish fillets
- 1 (14 ounce) canthai kitchen light coconut milk
- 1⁄2 cup fresh basil leaf, shredded
- 1⁄2 cup fresh cilantro, chopped
- basmati rice, for serving
- Heat peanut oil in a large sauté pan over medium heat.
- Add garlic and lemongrass pieces until fragrant and golden.
- Add red bell pepper strips and sauté for about 30 seconds – 1 minute, just until slightly tender.
- Add the can of bamboo shoots and 1-4 tbsp curry paste, (depending on how hot you like it), as well as the fish sauce.
- Mix around in pan to coat everything evenly with paste.
- Shake can of coconut milk well, open, and slowly add it to the pan.
- Bring liquid to a simmer for about 4-5 minutes, to let the lemongrass release its flavor.
- Next, add 1-½ lbs of the seafood of your choice.
- Cover and simmer for about 5 minutes or until seafood is cooked through.
- If you can, try and remove the lemongrass pieces before serving, they are a bit woody.
- Before serving, toss with shredded basil and chopped cilantro.
- Serve in bowls over basmati rice.
I love Thai food but can't afford to go out all the time. This recipe easy to make and tasted great. I like things spicy so I added more curry paste, be careful with it, I didn’t realize how hot it could be. I love flavor that the mixture of curry and coconut milk make. I used the sour yellow curry which suites me better. Thanks for the great recipe!
Mmmm, it was hard for the two of us not to eat the whole pot! I used finely minced lemongrass from the freezer section of a specialty store, 2-3 T. I added a green onion and 2T of Vidalia onion slivers with the garlic, skipped bamboo shoots and used a few carrot slivers with the peppers. I added a T or more of water with the Thai red curry paste to help the mixing consistency. After I added the coconut milk I decided against the fish sauce. The fragrance was just too beautiful to mess with. A bit of tamari worked well. The halibut was an excellent choice, and basil and cilantro is an important element. Jasmine brown rice was a good partner. Bravo, and thanks!!
This was wonderful. I used fresh Red Drum I caught here in Louisiana, but reduced the amount of fish and added some sliced King Oyster Mushrooms. I used the Mae Ploy red curry paste, rather than the Maesri, because it comes in a plastic container which can be resealed and used until it is gone. I also added some Thai chilis. Be careful with the fish sauce: I think I may have used a little too much, as my dish was a little salty. Great recipe!