Ingredients

• 2 , 8 ounce
• 3 tablespoons corn oil
• 3 tablespoons green curry paste , or more to taste
• 1 pound lean boneless pork , cut into 1/2-inch cubes
• 2 , 14 ounce
• 1 small red bell pepper , thinly sliced
• 1 tablespoon white sugar
• 0.5 teaspoons salt
• 8 makruts lime leaves , thinly sliced
• 2 teaspoons fish sauce , or more to taste
• 0.5 cups Thai basil

Instructions

1. 1 Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
2. 2 Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat, and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper.
3. 3 Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Nutrition per serving