Shrimp and Bamboo in Coconut Milk

This caught my eye because I have just recently come off a trip to Southeast Asia, and it really only takes 15 minutes from start to finish if you have already peeled the shrimp and are using leftover rice (both of which were true in my case).

• 2 tablespoons neutral oil, such as sunflower or canola
• 1 tablespoon minced garlic
• 2 red chiles, preferably bird’s-eye, chopped
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced white onion (about 1/4 of a small onion)
• 2 cups full-fat coconut milk
• 1 pound peeled jumbo shrimp
• 1 teaspoon Asian fish sauce
• 1 cup canned bamboo shoots, drained and cut into strips (or substitute fresh, blanched bamboo shoots if possible)
• Kosher salt, as needed
• Black pepper, as needed

1. Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
2. Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
3. Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.