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Ingredients40 m servings 638
Original recipe yields 4 servings
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
- Cook's Notes:
- Curry paste keeps well in the refrigerator for weeks.
- Kaffir lime leaves can be easily frozen.
Per Serving: 638 calories; 65.3 15 24 37 744 Full nutrition
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