Since then, I have been to more than a few Thai places and what I love about the food is that you pretty much cannot go wrong with anything that you order. The flavors are so good, so robust, so pleasant, that everything tastes delicious.
I love that Thai food isn't greasy and that it is so fresh and bright. I am also thankful to Thai food for making me love coconut milk.
I'm not sure what exactly made me decide to make a Thai curry this week. Perhaps it was that I had time to go to 99 Ranch for ingredients or that I was bored of making plain ol' shrimp stir fry. Maybe I just wanted to try making a cuisine I love, love, love. Whatever it was, I'm glad it made me do it. And thank you Emeril for a great recipe. I altered it just a tiny bit, only to suit what I had and didn't have and to make it the consistency that I wanted.
Ingredients
2 Tbsp canola or vegetable oil1/2 cup chopped shallots
1 large bell pepper, cut into strips
2 medium carrots, peeled and shredded (I had some pretty chubby carrots, so I used 1.75)
2 tsp minced garlic
3 Tbsp Thai Red Curry Paste (I used a prepared one called Mae Ploy- super spicy!)
2 Tbsp fish sauce
2 tsp light brown sugar
1 (13.5 oz) can coconut milk
1 pound shrimp, peeled and deveined
5 Tbsp chopped fresh cilantro (original recipe calls for 3 Tbsp each of cilantro and Thai basil)
Cooked rice, to serve with
- In a large pan, heat the oil over medium-high heat. Add the shallots, bell pepper, carrots, and garlic. Cook, stirring, until soft, 2-3 minutes. (I cut my bell pepper a little large, so I put the lid on the pan to help the pepper soften more quickly.)
- Add the curry paste, being sure to break up as many lumps as you can, and cook until fragrant, 30 seconds to 1 minute. Stirring, add the coconut milk, fish sauce, and sugar. Bring to a boil and then simmer until thickened to your likeness (original recipe calls for 2 minutes, but I simmered a little longer). This is a good time to break up the remaining curry paste lumps.
- Add the shrimp and cook, stirring occasionally, until just cooked through.
- Remove from the heat and stir in the cilantro. Serve over rice.
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