1. Heat peanut oil in a large sauté pan over medium heat. 2. Add garlic and lemongrass pieces until fragrant and golden. 3. Add red bell pepper strips and sauté for about 30 seconds – 1 minute, just until slightly tender. 4. Add the can of bamboo shoots and 1-4 tbsp curry paste, (depending on how hot you like it), as well as the fish sauce. 5. Mix around in pan to coat everything evenly with paste. 6. Shake can of coconut milk well, open, and slowly add it to the pan. 7. Bring liquid to a simmer for about 4-5 minutes, to let the lemongrass release its flavor. 8. Next, add 1-½ lbs of the seafood of your choice. 9. Cover and simmer for about 5 minutes or until seafood is cooked through. 10. If you can, try and remove the lemongrass pieces before serving, they are a bit woody. 11. Before serving, toss with shredded basil and chopped cilantro. 12. Serve in bowls over basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
