Spicy Red Curry Braised Shrimp (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 stalk lemongrass, bruised |
4 thai red chiles, seeded and chopped |
1 small onion, sliced |
4 cloves garlic |
1 tablespoon red curry paste |
1/4 cup water |
1 1/2 pounds large shrimp, peeled and deveined |
1 tablespoon soy sauce |
2 tablespoons vegetable oil |
1 cup coconut milk |
1 cup shrimp stock or water |
1 bunch scallions, sliced |
1 red pepper, sliced |
1 yellow pepper, sliced |
cooked fresh rice noodles or basmati rice, for serving |
freshly chopped cilantro leaves, for garnish |
1/4 cup chopped roasted peanuts, for garnish |
Directions:
1. Thinly slice the bottom 4 inches of the lemongrass, place in a blender with the red chiles, onion, garlic, curry paste and water. Process until smooth.
2. In a medium, nonreactive bowl combine the shrimp with the soy sauce. Let stand 10 minutes.
3. In a medium saucepan, heat the oil. When hot, add the blended spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add the coconut milk and water. Cover and simmer until sauce begins to thicken, about 15 minutes. Add shrimp to the saucepan and cook until just cooked through, 3 to 4 minutes longer.
4. In a saute pan over medium-high heat, add about 1 to 2 tablespoons olive oil. Once heated, add the scallions and peppers and saute. Add the shrimp, sauce and noodles and toss to combine. Garnish with the cilantro and peanuts.
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