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

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.