My Favorite Thai Red Shrimp Curry

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 4 shallots, finely chopped
• 2 inches galangal, peeled and thinly sliced
• 2 garlic cloves, finely chopped
• 1 1/2 cups coconut milk, canned
• 1/4 cup coconut cream, canned
• 2 stalks lemongrass, snapped in half
• 3 tablespoons fish sauce
• 2 tablespoons chili sauce, hot
• 1 tablespoon lime juice, fresh
• 1 tablespoon brown sugar (optional)
• 1 cup bamboo shoot, canned, thinly sliced, drained, rinsed
• 24 shrimp, collasal, uncooked, shelled
• 1/8 cup garlic chives (garnish)
• 4 cups rice, jasmine, steamed

Recipe

• 1 in a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
• 2 add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. bring to a boil, then reduce heat and simmer 3 minutes.
• 3 next add the shrimp and simmer for 4 - 5 minutes.
• 4 once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.