Thai Shrimp Curry
- 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
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.
Recipe courtesy Emeril Lagasse, 2003