Thai Shrimp Curry

Total Time:
1 hr 28 min
40 min
30 min
18 min

4 servings

  • 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
  • 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.

Thai Red Curry Paste:
  • 12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes

  • 1 tablespoon coriander seeds

  • 1/2 teaspoon black peppercorns

  • 1/2 cup chopped shallots

  • 1/4 cup chopped garlic

  • 3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced

  • 3 tablespoons peeled and chopped fresh ginger root, or galanga

  • 2 tablespoons chopped cilantro stems

  • 2 teaspoons chopped lime zest, preferably Kaffir lime

  • 1 teaspoon shrimp paste

  • 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.

  • 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.

  • Drain the chiles, reserving the liquid, and roughly chop.

  • 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.

  • 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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