Thai Shrimp Curry
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:
- 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
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
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!1Reply