Sour Bamboo (2)
Thai Basil Leaf
Chili, Red (3)
Kaffir Lime Leaves (4)
Coconut Milk (5)
Red Curry Paste (6)
Fish Sauce (7)
Palm Sugar (8)
Prep - (30 min)
Run - (30 min)
- Shell and devein SHRIMP as needed.
- Drain SOUR BAMBOO and rinse well. Wring out and cut into
smallish bite size pieces.
- Remove BASIL LEAVES from stems, and start them soaking in
cold water. This will help keep them green when added to the curry.
- Blast the CHILIS black with your propane torch and brush
off the skins under running water (see Note-9).
Seed them and cut into strips about 1/4 inch wide and 1 to 1-1/2
- Roll LIME LEAVES up (end to end) as tight as you can. Slice
these rolls into threads as fine as you can cut them. Discard the
central stem and make a few cuts through the threads to shorten
them. Mix with Chilis.
- Open 2 ea 14 ounce cans COCONUT MILK without shaking.
Scoop about half the contents off the top, including all the cream.
Hold separate from the rest of the Coconut Milk.
- In a sauté pan or wok, place the Coconut Cream part
of the Coconut milk. Bring to a boil (carefully), then stir in
Curry Paste until evenly distributed. Keep at a strong simmer
over moderate heat, stirring constantly until red oil starts to
- Stir in Sour Bamboo. Then slowly stir in remaining
Coconut Milk and Water. Bring to a boil and simmer
- Stir in Fish Sauce and Palm Sugar, then Chili
mix, and simmer another 5 minutes. You can hold it hot for
awhile at this point.
- When ready to serve - bring to a simmer and stir in the
Shrimp until pink. take off heat. Drain Basil Leaves
and stir in well. Serve immediately with plenty of steamed Jasmine