Thai Shrimp Curry

Name: Thai Shrimp Curry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
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

(9)

Recipe 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

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READY IN: 27mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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