Thai Red Chili Shrimp

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  • 2 teaspoons sesame oil
  • 1 cup diced red pepper
  • 2 cups chopped bok choy
  • 6 tablespoons Thai red chili paste, or to taste
  • 3 stalks lemongrass, thick bottom half only
  • 1 tablespoon fish sauce
  • 2 (15 ounce) cans coconut milk (light is OK)
  • 5 kaffir lime leaves, or 2 1-inch pieces lime peel
  • 2 (8 ounce) cans bamboo shoots, drained
  • 1 pound shrimp, peeled and deveined
  • Rice to serve


Remove dry outer portion of lemongrass stalks, then smash with the side of a knife.
Heat oil in a large saucepan over medium heat.
Add red pepper to saucepan and cook for 5 minutes. Add bok choy and cook for 3 minutes. Add chili paste, smashed lemongrass, fish sauce, coconut milk and lime leaves. Bring to a boil. Reduce to a simmer and cook for 20 minutes, stirring occasionally. Add bamboo shoots and shrimp cook for 3 minutes more, or until shrimp is done. Remove lime leaves and lemongrass. Serve over rice.

Recipe from Central Market Poulsbo - Culinary Resource Center
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