Shrimp and Bamboo Shoot Curry
Dive into the vibrant flavors of Southeast Asia with this tantalizing Shrimp and Bamboo Shoot Curry! Succulent shrimp and tender bamboo shoots are simmered in a rich, aromatic coconut milk base infused with red curry paste, garlic, ginger, and kaffir lime leaves for an irresistible fusion of sweet, savory, and tangy flavors. Perfectly balanced with a splash of lime juice and a hint of fish sauce, this quick and easy curry comes together in just 40 minutes, making it perfect for busy weeknights or cozy dinner parties. Garnished with fresh cilantro, this dish pairs beautifully with steamed jasmine rice or warm flatbread, ensuring every bite is a journey of bold and authentic taste.
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 200 grams Bamboo shoots (sliced, canned or fresh)
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Red curry paste
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 3 leaves Kaffir lime leaves (optional)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.25 teaspoon Salt
- 100 ml Water
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the red curry paste and cook for 1-2 minutes, stirring frequently to release the aromas.
Pour in the coconut milk and water, stirring to combine with the curry paste.
Add the bamboo shoots, fish sauce, sugar, and kaffir lime leaves (if using). Stir well and bring to a gentle simmer.
Cook the mixture for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the shrimp to the pan, stirring gently, and cook for 4-5 minutes until the shrimp turn pink and are cooked through.
Remove the pan from heat and stir in the lime juice and salt to taste.
Garnish with chopped cilantro and serve hot with steamed jasmine rice or flatbread.
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 45.5 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 313 mg | 24% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 3111 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
