Just thinking of this recipe makes me hungry! It's so satisfying because of the creamy coconut milk and the earthy flavor of the curry spices. If using shrimp, this only takes about 10-15 minutes to cook up!
I made this up just thinking of what would taste good and combining my version of several different curries from various Thai restaurants. I like to make this with chicken too. Leftovers taste REALLY yummy because the flavors set in the sauce longer.
-1 tablespoon sesame oil
-1 pound medium shrimp (peeled and de-veined, you can use frozen but make sure to defrost)
-1 inch fresh ginger, peeled and pureed in food processor
-3 garlic cloves, peeled and pureed in food processor
-1/2 teaspoon red pepper flakes
-1 cup green onions, chopped into 1 inch pieces
-1 red pepper, julienned
-1 can coconut milk (I used the light version)
-1 tablespoon chunky peanut butter
-salt to taste
-8 ounce can bamboo shoots
-1/2 cup diced cilantro
-1/4 cup diced basil
-Heat sesame oil in large pot and add shrimp, ginger, garlic and red pepper flakes. Saute until shrimp is cooked (if using pre-cooked frozen shrimp, just stir for a minute). Remove shrimp from heat into a serving dish.
-Add green onions and red bell pepper to the pot and saute until cooked, stirring frequently.
-Stir in coconut milk, peanut butter and bamboo shoots. Simmer sauce for a few minutes, then add shrimp back into the pot. Season with salt to taste.
-Prior to serving, stir in cilantro and basil, then serve with white rice.