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Thai Shrimp Curry (Emeril Lagasse) Recipe

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Thai Shrimp Curry (Emeril Lagasse)
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Ingredients
14
Count
Nutrition
504
Calories
Total time
58
Minutes
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Ingredients:

Directions:

  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.
  2. Remove from the heat and stir in the basil and cilantro.
  3. Serve over jasmine rice, garnished with cilantro sprigs.
  4. Thai Red Curry Paste:
  5. 12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
  6. 1 tablespoon coriander seeds
  7. 1/2 teaspoon black peppercorns
  8. 1/2 cup chopped shallots
  9. 1/4 cup chopped garlic
  10. 3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
  11. 3 tablespoons peeled and chopped fresh ginger root, or galanga
  12. 2 tablespoons chopped cilantro stems
  13. 2 teaspoons chopped lime zest, preferably Kaffir lime
  14. 1 teaspoon shrimp paste
  15. In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
  16. Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
  17. Drain the chiles, reserving the liquid, and roughly chop.
  18. In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
  19. Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 504.3 Kcal (2111 kJ)
Calories from fat 287.36 Kcal
% Daily Value*
Total Fat 31.93g 49%
Cholesterol 77.86mg 26%
Sodium 2196.1mg 92%
Potassium 383.54mg 8%
Total Carbs 44.83g 15%
Sugars 7.47g 30%
Dietary Fiber 3.77g 15%
Protein 12.77g 26%
Vitamin C 34.3mg 57%
Vitamin A 1mg 35%
Iron 14.2mg 79%
Calcium 70mg 7%
Amount Per 100 g
Calories 201.12 Kcal (842 kJ)
Calories from fat 114.6 Kcal
% Daily Value*
Total Fat 12.73g 49%
Cholesterol 31.05mg 26%
Sodium 875.8mg 92%
Potassium 152.96mg 8%
Total Carbs 17.88g 15%
Sugars 2.98g 30%
Dietary Fiber 1.5g 15%
Protein 5.09g 26%
Vitamin C 13.7mg 57%
Vitamin A 0.4mg 35%
Iron 5.7mg 79%
Calcium 27.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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