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
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INGREDIENTS
Nutrition- 2tablespoons peanut oil
- 1⁄2cup chopped shallot
- 1
- 2
- 2teaspoons minced garlic
- 1 1⁄2
- 2tablespoons fish sauce
- 2teaspoons light brown sugar
- 1(14 ounce) can coconut milk
- 1
- 3tablespoons chopped Thai basil
- 3tablespoons chopped fresh cilantro leaves
-
- 1
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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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