 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
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 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 |
Directions:
1. In a large wok or saute pan, heat the oil over medium-high heat.
2. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
3. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
4. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
5. Simmer until thickened slightly, about 2 minutes.
6. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
7. Remove from the heat and stir in the basil and cilantro.
8. Serve over jasmine rice, garnished with cilantro sprigs.
|
|