Curry rouge thaï crevettes

03 — Method

1. Seed the red bell pepper and remove the white ribs. Cut into thin 5 mm (¼ in) strips. Wash the zucchini and cut into 5 mm (¼ in) half-moons.
2. Drain the canned bamboo shoots. Remove the tough center rib from the 4 makrut lime leaves. Chop half the Thai basil, keeping the rest for garnish.
3. Heat 2 tbsp sunflower oil in the wok over medium heat. Fry the red curry paste 2 minutes, stirring constantly with a wooden spatula, until fragrant.
4. Pour in the coconut milk in a thin stream, stirring to dissolve the curry paste. Bring to a gentle simmer and cook 3 minutes until slightly thickened.
5. Stir in the fish sauce, grated palm sugar and sliced lime leaves until the sugar dissolves and the sweet-salty-spicy balance is right.
6. Add the pepper, zucchini and bamboo shoots to the simmering sauce. Cook 5 minutes over medium heat until tender but still a little crisp.
7. Add the peeled shrimp and cook just 3 minutes until pink and opaque. Don't overcook, or they'll turn rubbery.
8. Off the heat, stir in the chopped Thai basil and adjust the seasoning. Divide among 4 bowls, top with the remaining whole basil leaves and serve right away with jasmine rice.