Thai Shrimp Curry

Submitted by Galley Wench

"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"

 

• Ready In: 27mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 tablespoons peanut oil
• 1⁄2 cup chopped shallot
• 1 large red bell pepper, cut into strips
• 2 medium carrots, trimmed and shredded
• 2 teaspoons minced garlic
• 1 1⁄2 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

[kate w.]

Really good - better than most thai restaurants. I used 3 tbs curry paste, 1 and a half can coconut milk and added lemongrass and 3 tsp peanut butter. So delicious - thank you!

 

[Effie S.]

Made this for dinner tonight and served it over Coconut Brown Jasmine Rice. SO good! I always use the measurements in recipes as guidelines. I did however add a pretty big squirt of lemongrass paste, a decent amount of grated ginger, used 2 cans of coconut milk, and added about 1/4 cup of chunky peanut butter. I didn't have Thai basil on hand so I used regular Italian basil and onion instead of shallot. Can't wait for leftovers!

 

[vboghosian]

Thank you for sharing. Great recipe, love the flavors. I increased the red curry paste to 2 tbsp. thanks to previous reviewers comments and it was perfect for me.

 

[Dr. Jenny]

This is an easy to prepare, flavorful curry. I cut corners by buying carrots already shredded and prepared red curry paste. I used more Thai basil than indicated as I was trying to use it up from my garden, as well as extra cilantro. We served over jasmine rice prepared in my rice cooker. This was enjoyed. Thanks!

 

[rosaacevedo85]

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