Thai Shrimp Curry

Thai Curry with shrimp is a culinary masterpiece that boasts a complex and rich myriad of tastes ranging from spicy and sour to tart and sweet.

This recipe is super easy to make and can easily substitute shrimp with other proteins like chicken or tofu. Additionally, this dish can be a great comfort during colder winter weather and may even help with sinus issues. I'm here to help you create and enjoy this delicious meal while feeling your best. Let's go!

Ingredients (about 4 servings):

1 lbs of peeled and deveined raw shrimp
1 pack (16 oz) of frozen peas
14 oz can of bamboo shoots
1 red bell pepper, seeded and cut into desired shape
4 oz jar of Thai red curry paste
13.5 oz can of coconut milk
2 cups of vegetable both
2 Kaffir lime leaves
2 tbsp of fish sauce
1 tbsp of brown or coconut sugar
Juice of two limes
1-inch piece of ginger, grated
1 stalk of lemongrass.
Steamed rice
Basil for garnishing
Salt and pepper

How-to:

1. This recipe is cooked very quickly, so ensure all ingredients are nearby. Begin by laying the lemongrass stalk on a flat surface and using a knife to release the aromatic oils by bashing it. Discard the white end of the lemongrass stalk and then add it to a small saucepan with the vegetable broth and kaffir lime leaves.
Bring to a boil and simmer for about 20 minutes or so.

2. In the meantime, grab another medium-size saucepan. Add coconut milk, red curry, sugar, and fish sauce and whisk them together. Bring to a boil and combine with the aromatic, lemongrass-infused vegetable broth. For an additional flavor, leave the lemongrass stalk and kaffir leaves in, and discard them after your dish is ready.

3. Add ginger, peas, and bell pepper. Let it simmer for 7-8 mins or so.

4. Next, add bamboo shoots, shrimp, and juice of two limes. Simmer for another 3 mins, stirring occasionally. Add salt and pepper if needed.

5. Serve the dish on top of rice with basil leaves and additional lime pieces. Yuuuuuuum!