Thai Shrimp Curry

By jacksrecipes

Recipe courtesy Emeril Lagasse, 2003

Ingredients

• 2 tablespoons peanut oil
• 1/2 cup chopped shallots
• 1 large red bell pepper, cut into strips
• 2 medium carrots, trimmed and shredded
• 2 teaspoons minced garlic
• 3 tablespoons Thai Red Curry Paste, recipe follows
• 2 tablespoons fish sauce
• 2 teaspoons palm sugar or light brown sugar
• 1 (14-ounce) can coconut milk
• 1 pound medium shrimp, peeled and deveined
• 3 tablespoons chopped Thai basil leaves
• 3 tablespoons chopped fresh cilantro leaves
• Cooked jasmine rice, accompaniment
• Sprigs fresh cilantro, garnish

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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.