Name: Red Curry With Bamboo Shoots & Thai Aubergine
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 300g mild bamboo shoots; 150g medium-small Thai aubergine; 2 tbsp kee lo (cracked coconut milk); 110g red curry paste; 1 x 400ml tin of coconut milk; 240ml water, plus more to taste; 3 tbsp soy sauce, plus more to taste; Thai palm sugar, for finishing; 5 makrut lime leaves; 5 fresh red Thai chillies, lightly smashed or kept whole (optional); 1 handful fresh Thai or lemon basil leaves, plus a few tips for garnish

VMG Recipes