Thai Green Curry with Shrimp

Ingredients

• 450 g1 lb (450g) shrimp, peeled and deveined — peeled, deveined, tails removed
• 3 tbsp3 tbsp green curry paste
• 400 ml1 can (400ml) coconut milk — full fat
• 150 g1 cup sliced bamboo shoots, drained — canned, drained and rinsed
• 1 bunch1 cup Thai basil leaves, packed — whole leaves, plus extra for garnish
• 300 g1.5 cups jasmine rice, uncooked — rinsed until water runs clear
• 1 tbsp1 tbsp neutral cooking oil
• 1 tbsp1 tbsp fish sauce
• 1 tsp1 tsp palm sugar or brown sugar
• 1 piece1 red bell pepper, thinly sliced — thinly sliced
• 1 piece1 makrut lime leaf, torn (optional) — optional, torn to release aroma
• 500 ml2 cups water for rice — for cooking rice

Steps

1. 1Rinse jasmine rice until water runs clear, then combine with water in a pot. Bring to a boil, cover, reduce heat to low, and cook 15 minutes until tender. Keep covered off heat until ready to serve.prep-ahead
2. 2Peel and devein shrimp if not already done; pat dry with paper towels and set aside.prep-ahead
3. 3Heat oil in a large skillet or wok over medium heat. Add green curry paste and fry for 1-2 minutes until fragrant.
4. 4Pour in coconut milk gradually, stirring to dissolve the paste into a smooth sauce. Bring to a gentle simmer.
5. 5Add bamboo shoots, red bell pepper, torn lime leaf, fish sauce, and palm sugar. Simmer for 5 minutes to let flavors meld.
6. 6Add shrimp to the simmering curry and cook for 3-4 minutes, stirring occasionally, until shrimp are opaque, firm, and reach an internal temperature of 145°F (63°C).
7. 7Remove from heat and stir in Thai basil leaves until just wilted.
8. 8Spoon curry over jasmine rice in bowls, garnish with extra basil leaves, and serve immediately.