Thai Shrimp Curry

Thai Shrimp Curry created by Baby Kato

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
Serves:
Units:

ingredients

directions

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

@Galley Wench
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@Galley Wench
Contributor
"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"
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  1. Stephanie V.
    Amazing, I did add more curry. I served it over spaghetti squash for myself and rice for the others. Everyone loved it. Definitely a keeper.
    Reply
  2. nessajo
    print without nutrition info
    Replies 1
  3. Regina M.
    This was wonderful. I did add a bit more curry as we like spicy, other than that, made as written. Served over brown Jasmine rice. So flavorful. Thank you.
    • Review photo by Regina M.
    Replies 1
  4. chalogias sorrentino
    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!
    Reply
  5. kateandtodd
    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!
    Reply
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