3 tablespoons of red curry paste 2 cups of coconut milk 2 cups of water 1 tablespoon of vegetable oil 2-3 tablespoons of fish sauce 1-2 table spoon of palm sugar 2 cups of bamboo shoot, sliced 1 cup of carrot, sliced 10 stripes of bell pepper ½ cup of cabbage 15-20 leaves of Thai basil or sweet basil Few fresh chilies
Pour vegetable oil in the sauce pan on medium heat, add red curry paste stir it for a minute or until the smell of curry comes out then add the coconut milk, water and seasoning with the fish sauce, palm sugar, let it boil and add all the seafood. Don't stir! Let it cook for 2-3 minutes on medium heat. So my Mom secret is, don't stir seafood until it cook or it will taste fishy. Add all vegetables, taste it. If you would like it spicier you can add the fresh chili into the curry and turn the heat off then add the Thai basil. Serve the curry with your choice of rice.