THAI SHRIMP CURRY

Thai Shrimp Curry image

This is one of Emeril's recipes however, I've cut a corner or two by using purchased red curry, which you should add according to taste. NOTE: Here's RZ suggested substiution for Fish Sauce: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce

Provided by Galley Wench

Categories Thai

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons peanut oil
1/2 cup chopped shallot
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
1 1/2 tablespoons Thai red curry paste (or to taste)
2 tablespoons fish sauce
2 teaspoons light brown sugar
1 (14 ounce) can coconut milk
1 lb medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil
3 tablespoons chopped fresh cilantro leaves
cooked jasmine rice, accompaniment
1 sprig fresh cilantro, garnish

Steps:

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.

*** Explore more Thai Shrimp Curry Recipes »

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