Thai Shrimp Curry

Galley Wench's Note:

This is one of Emeril's recipes however, I've cut a corner or two by using purchased red curry, which you should add according to taste. NOTE: Here's RZ suggested substiution for Fish Sauce: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 2 tablespoons peanut oil
• ½ cup chopped shallot
• 1 large red bell pepper , cut into strips
• 2 medium carrots , trimmed and shredded
• 2 teaspoons minced garlic
• 1 ½ tablespoons Thai red curry paste (or to taste)
• 2 tablespoons fish sauce
• 2 teaspoons light brown sugar
• 1 (14 ounce) can coconut milk
• 1 lb medium shrimp , peeled and deveined
• 3 tablespoons chopped Thai basil
• 3 tablespoons chopped fresh cilantro leaves
• cooked jasmine rice , accompaniment
• 1 sprig fresh cilantro , garnish

Directions:

1. In a large wok or saute pan, heat the oil over medium-high heat.
2. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
3. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
4. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
5. Simmer until thickened slightly, about 2 minutes.
6. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
7. Remove from the heat and stir in the basil and cilantro.
8. Serve over jasmine rice, garnished with cilantro sprigs.

Reviews

[rosaacevedo85]

Delicious just what i was looking for.. i added a little ginger but the flavors are really good :)

[Chef #1417292]

Easy and delicious. I used slices of leftover steak instead of the shrimp. Really enjoyed it and will make this often.

[Baby Kato]

I love thai curry, especially red shrimp curry. Your recipe is wonderful, fragrant and flavorful. Made exactly as written. The curry has a great balance of flavors. I did add more curry paste, basil and cilantro to the dish, personal preference only. I served it with Ginger Coconut rice for a memorable meal. Thank you for sharing a curry that I will make again.