1. In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes. 2. Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly. 3. Add salt. 4. Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
