For some reason I have never been a fan of Emeril. Perhaps it is the fact that I have never liked his TV show and all the distractions, Why a band and all those Bams!? I just want to concentrate on the food. Give me the serenity of a functional kitchen and a good recipe and I am in pig heaven. I have to admit that some of his recipes, like this old Thai favorite, can be intriguing. So I made it. And I liked it. So did my guests.
When I try a new recipe the first thing I do is check for authenticity, particularly if it is one I have never had before. On the metrics this recipe was right on. I did add the mushrooms, something I saw on one of my favorite Asian cooking blogs, Steamy Kitchen. Careful, though, if you are squeamish about the heat. Try 2 TB of red curry paste first and go from there. You can always sneak some in at the end if it's too mild for your taste.
Thai curry paste can be readily found in the Asian section of your grocery store.
- 2 tablespoons peanut oil
- 1/2 cup chopped shallots
- 1 large red bell pepper, cut into strips
- 2 medium carrots, trimmed and shredded
- 6 oz. Japanese trumpet mushrooms or shitaakes*
- 2 teaspoons minced garlic
- 3 tablespoons Thai Red Curry Paste, recipe follows
- 2 tablespoons fish sauce
- 2 teaspoons palm sugar or light brown sugar
- 1 (14-ounce) can coconut milk
- 1 pound medium shrimp, peeled and deveined
- 3 tablespoons chopped Thai basil leaves
- 3 tablespoons chopped fresh cilantro leaves
- Cooked jasmine rice, accompaniment
- Sprigs fresh cilantro, garnish
In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, mushrooms, 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.
Serve over jasmine rice, garnished with cilantro sprigs
*not in the original recipe
All photos Lindaraxa