Thai Shrimp Curry (Emeril Lagasse) |
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Prep Time: 40 Minutes Cook Time: 18 Minutes |
Ready In: 58 Minutes Servings: 4 |
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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 |
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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