My Favorite Thai Red Shrimp Curry

• 1 tablespoon peanut oil
• 4 shallots, finely chopped
• 2 inches galangal, peeled and thinly sliced
• 2 garlic cloves, finely chopped
• 1 1/2 cups coconut milk, canned
• 1/4 cup coconut cream, canned
• 2 stalks lemongrass, snapped in half
• 3 tablespoons fish sauce
• 2 tablespoons chili sauce, hot
• 1 tablespoon lime juice, fresh
• 1 tablespoon brown sugar (optional)
• 1 cup bamboo shoot, canned, thinly sliced, drained, rinsed
• 24 shrimp, collasal, uncooked, shelled
• 1/8 cup garlic chives (garnish)
• 4 cups rice, jasmine, steamed

1. In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
2. Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
3. Next add the shrimp and simmer for 4 - 5 minutes.
4. Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.

peanut oil, shallots, inches galangal, garlic, coconut milk, coconut cream, stalks lemongrass, fish sauce, chili sauce, lime juice, brown sugar, bamboo shoot, shrimp, garlic, rice

Taken from www.food.com/recipe/my-favorite-thai-red-shrimp-curry-422062 (may not work)