Thai Red Curry with Long Beans and Bamboo Shoots

Why Curry Favor When You’re Spicy for Life?

Thai-Curry-with-Long-Beans-and-Shrimp-Dirty-Girls-Kitchen
Phhft. Thai curries. Only the brave survive. And if there is one thing that I am, it’s brave. I fucking LOVE Thai Curry – it makes every other type of spice seem like the impotent wanna-be’s that they are.


Fuck yes.  If you could ensure that every bite that you took for the rest of your life was as hot and complex as the shit that you do in the bedroom (in the kitchen, on the floor, in the car, and everywhere else), then half of those bites would be of a fabulous Thai red curry, made from scratch by the awesomeness that is you.


So true. Thai curries are an enigma equally as complex as the most necessary things in life: sex, sex and friendship. We don’t really know what makes it so great, we just know it when have it. And miss it desperately when its gone.


Well, we’ve never had that problem, so let’s celebrate with a little curry.  I think I’m going to kick back from all that shit I’ve been doing (you know – in the bedroom, kitchen, floor, car, and everywhere else) and would love it if you treated me to some deliciousness, love.  What are friends for?

Thai Red Curry with Long Beans and Bamboo Shoots

This is curry in a hurry. Perfect for your mid-week hankering for something fantastically awesome…and quick. 

2 tbs. of vegetable oil (or coconut oil)
2 kaffir lime leaves (optional)
6 cloves of garlic
2 thai chilies (for those who like it hot!)
1 tbs. of fish sauce
4 tablespoons of red curry paste (see the photo)

1 c. of chinese long beans, cut into 3 inch lengths (or raw string beans)
1 shallot, cut into strips
1/2 lb. of peeled raw shrimp (or 1/2 lb. of thinly sliced chicken breast or 1 package of tofu, cubed and deep fried)
1 small can of bamboo shoots, cut into matchsticks
1 red bell pepper, cut into strips
1 can of coconut milk
1 handful of thai basil leaves

Heat a wok or large skillet with the oil and add the kaffir lime leaves, thai chilies (if using) and garlic to saute (and not brown). Add 4 tablespoons of the chili paste. Allow the paste to cook for a few seconds and become fragrant and then add the long beans and shallot. Cook for a minute and then add chicken, shrimp or tofu. Allow the chicken, tofu or shrimp to crisp and absorb some of the flavor.  Mix in the red pepper and bamboo shoots and cook for 1 minute. Pour in the coconut milk and allow to simmer until the flavors have blended and if you are using chicken or shrimp, that they’re cooked all the way through. Toss in the basil leaves right before serving and take off the heat. Serve over steamed rice, and add extra sriracha if you want your curry with a little more kick. Hee YAH!

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