Thai Red Shrimp Curry

Ingredients:

1 tablespoon peanut oil

4 shallots, finely chopped

2 inches galangal, peeled and thinly sliced

2 garlic cloves, finely chopped

1 1/2 cups coconut milk, canned

1/4 cup coconut cream, canned

2 stalks lemongrass, snapped in half

3 tablespoons fish sauce

2 tablespoons chili sauce, hot

1 tablespoon lime juice, fresh

1 tablespoon brown sugar (optional)

1 cup bamboo shoot, canned, thinly sliced, drained, rinsed

24 shrimp, collasal, uncooked, shelled

1/8 cup garlic chives (garnish)

4 cups rice, jasmine, steamed

Directions:

In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.

Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. 

Bring to a boil, then reduce heat and simmer 3 minutes.

Next add the shrimp and simmer for 4 - 5 minutes.

Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.

Servings: 4