Ingredients

• 1.5 pound shrimp, peeled and deveined
• 3 tablespoon Thai red curry paste
• 1 ounce unsweetened coconut milk
• 1 cup low-sodium chicken broth
• 8 ounce bamboo shoots, drained and halved
• 2 red Thai chilies, sliced
• 3 garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoon fish sauce
• 1 tablespoon palm sugar
• 2 tablespoon lime juice, fresh squeezed
• 8 ounce snap peas, sliced lengthwise
• 0.25 cup fresh Thai basil, whole leaves
• 1 tablespoon vegetable oil
• 1 lime, cut into wedges

Steps

1. Peel and devein the shrimp if not already done, then pat dry with paper towels and set aside.
2. Mince the garlic and ginger, and slice the red Thai chilies thinly. Halve the drained bamboo shoots and slice the snap peas lengthwise.
3. Measure out the coconut milk, chicken broth, fish sauce, palm sugar, and lime juice, and have all ingredients within arm's reach.
4. Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
5. Add the Thai red curry paste and stir constantly for 1-2 minutes, until fragrant and slightly darker in color.
6. Add the minced garlic and ginger, stirring continuously for 30 seconds until very aromatic.
7. Slowly pour in the coconut milk, stirring to fully dissolve the curry paste into the liquid.
8. Add the chicken broth, fish sauce, and palm sugar, stirring well to combine all ingredients.
9. Bring the curry to a gentle simmer over medium heat, stirring occasionally.
10. Add the sliced red Thai chilies and bamboo shoots to the simmering curry.
11. Simmer for 3 minutes to infuse the chilies and warm the bamboo shoots through.
12. Add the snap peas and stir gently.
13. Simmer for 2 minutes to soften the snap peas slightly.
14. Add the shrimp to the curry and stir gently to coat evenly with the sauce.
15. Simmer for 5-6 minutes, stirring occasionally, until the shrimp are pink and cooked through (they should be opaque throughout, not translucent).
16. Remove from heat and stir in the fresh lime juice.
17. Taste the curry and adjust seasoning—add more fish sauce for saltiness, lime juice for acidity, or palm sugar for sweetness, as desired.
18. Divide the curry among four shallow bowls, ensuring each serving has shrimp, vegetables, and sauce.
19. Garnish generously with fresh Thai basil leaves and serve immediately with lime wedges on the side.