Total:
1 hr 28 min
Prep:
40 min
Inactive:
30 min
Cook:
18 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Thai Red Curry Paste:
Thai Red Curry Paste:

Directions

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.

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:

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.

Thai Red Curry 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.

IDEAS YOU'LL LOVE

Pad Thai

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Shrimp and Grits

Recipe courtesy of Joe Barnett

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Garlic Shrimp

Recipe courtesy of Mike's Huli Huli Chicken

Shrimp Scampi

Recipe courtesy of Ree Drummond

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Garlic Shrimp Scampi

Recipe courtesy of Juan-Carlos Cruz

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking