Shrimp Red Curry


By Dane Feldman

Photos by Dane Feldman.

Red curry is almost always my first choice when dining out for Thai food. I usually order it with chicken or beef, but to me it’s all about the soupy nature of the curry, the hearty spiciness, and, honestly, I love the bamboo shoots. This isn’t my first time making red curry at home, but it’s definitely the closest I have come to having it taste anything like the authentic curry I have had in restaurants. The more cayenne pepper you add, the closer it will get to the original, but beware that this is meant to be almost too spicy to eat.

What you’ll need:
1 1/2 lbs red Argentine shrimp
13 oz light coconut milk
6 campari tomatoes, quartered
1/2 white onion, sliced
1 zucchini, chopped
8 oz bamboo shoots
1 cup dry white wine
3 tbsp Thai red curry paste
4 tbsp basil, chopped
2 tbsp parsley, chopped
Cayenne pepper
1 cup basmati rice

In a large skillet, bring the coconut milk, tomatoes, and basil to a boil. Add the curry paste and wine and stir. Reduce to a simmer and add the zucchini, onion, and bamboo shoots.

Cover and let cook on low heat. Cook the rice in the meantime.

When the rice is almost finished cooking, add the shrimp to the skillet. Cook for 3-4 minutes per side. Put the rice in bowls and spoon the curry on top. Add cayenne pepper and parsley to taste before serving.