| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1/2 Onion diced
- 3 cloves Fresh Garlic diced
- 1/2 TBSP Ginger paste
- 2.5 TBSP Thai Kitchen Red Curry Paste
- 1 can fat free coconut milk Use full fat for a creamier dish
- 1.5 TBSP Fish sauce
- 1/2 Red bell pepper sliced
- 1/2 Green bell pepper sliced
- 1 crown broccoli
- 1 can bamboo shoots
- 3/4 lb raw shrimp peeled and tail removed
- basil Thai basil is preferred, but regular basil works fine
Ingredients
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|
Instructions
- Dice onion and garlic. Cut bell pepper into strips, and cut broccoli into bite-size pieces.
- Saute onion, garlic, and ginger until soft
- Add red curry paste and cook for 1 minute
- Add coconut milk and fish sauce, cover, and simmer for about 5 minutes
- Add vegetables and bamboo. Cover and cook until vegetables are soft but still crunchy.
- Add shrimp, cover, and cook until pink.
- Add basil, stir and remove from heat.
- Serve over rice and enjoy!
Recipe Notes
You can add red pepper or cayenne pepper to increase the spice level.
I always forget how quick and delicious shrimp is to make! This looks like a tasty way to add variety to a dinner sometime soon. Thank you for sharing this one!