Total Time
27mins
Prep 15 mins
Cook 12 mins

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

Ingredients Nutrition

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.
Most Helpful

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!

kateandtodd June 22, 2014

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.

vboghosian December 27, 2013

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!

Dr. Jenny October 09, 2013