Ingredients
4
4 servings
- •1 (14 ounce) can coconut milk
- •4 tablespoons green curry paste (such as Thai Kitchen®)
- •2 cups chicken broth
- •¼ cup chopped fresh Thai basil
- •¼ cup chopped fresh mint
- •4 cloves garlic, minced
- •2 tablespoons brown sugar
- •1 tablespoon red pepper flakes
- •1 ½ teaspoons dried basil
- •½ teaspoon curry powder
- •½ teaspoon minced fresh ginger
- •1 (8 ounce) can sliced bamboo shoots, drained
- •1 medium red bell pepper, sliced
- •1 medium green bell pepper, sliced
- •1 tablespoon vegetable oil
- •½ pound uncooked medium shrimp, peeled and deveined
- •1 pinch garlic powder, or to taste
- •salt and ground black pepper to taste
Instructions
- Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
- Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
- Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
Nutritional Facts
Per 4 servings
- Calories: 354
- Carbohydrate: 21g
- Fat: 35g
- Fiber: 4g
- Protein: 19g
- Sugar: 11g
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