Thai Green Curry Shrimp

I now know, amazing Thai food is possible at home. The ease and deliciousness of this dish will have me thinking twice about ordering take out. I look forward to having this again with chicken, tofu, or fish.

The recipe is from the June 2010 issue of Cuisine at Home. I made one small change, I could not find bamboo shoots, so I cut up a medium sized onion and cooked it with the red pepper. I guessed the texture would be a close match, but I'm not sure that I've ever had a bamboo shoot. I used 4 tablespoons of curry paste, I found the spice to be milder than expected. Next time I will spice things up a bit more!

Thai Green Curry Shrimp

Serves 4

1 can coconut milk (13.5 oz.)

4-5 T. Green Curry Paste

2 T. fish sauce

1 t. brown sugar

1 C. diced red bell pepper

1 lb. large shrimp, peeled and deveined, tails left on

1 can bamboo shoots, drained (8 oz.)

1 C. frozen green peas, thawed

1/2 C. torn basil leaves

Jasmine rice

Lime wedges

Remove cream from the top of the coconut milk; heat over medium-high in a large sauté pan, stirring frequently until bubbles form on the surface, and it separates.

Add curry paste, stirring to combine. Cook until paste becomes very fragrant, about 5 minutes. Add remaining coconut milk and stir to combine. Bring to a boil. Season with fish sauce and sugar; simmer 5 minutes.

Stir in bell pepper; cook until pepper begins to soften, 5 minutes. Add shrimp; cook until opaque and no longer pink, 3-4 minutes.

Add bamboo shoots, peas, and basil; cook just to heat shoots and peas through, 1 minute. Serve with Jasmine rice and lime wedges.