Thai Green Curry with Shrimp and Bamboo Shoots
A flavorful and aromatic Thai green curry with succulent shrimp and crunchy bamboo shoots, perfect for a weeknight dinner. Gluten-free and egg-free.
20m prep + 25m cook4 servings
Contains shellfishContains fishEGG-free
520 cal|35g protein|55g carbs|20g fat|3g fiber
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 4 tbsp Green Curry Paste (gluten-free)
- 1 can Coconut Milk (full-fat)
- 1 cup Bamboo Shoots (canned, sliced)
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 4 leaves Lime Leaves (kaffir)
- 1/2 cup Thai Basil
- 2 tbsp Vegetable Oil
- 4 cups Jasmine Rice (cooked)
Instructions
- 1Heat vegetable oil in a large pot or Dutch oven over medium heat.
- 2Add green curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
- 3Add coconut milk, fish sauce, palm sugar, and lime leaves. Bring to a simmer.
- 4Add shrimp and bamboo shoots. Cook for 3-5 minutes, or until shrimp is pink and cooked through.
- 5Stir in Thai basil just before serving.
- 6Serve hot over cooked jasmine rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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