Seafood recipe courtesy of Emeril Lagasse.
Prep Time: 40 Minutes Cook Time: 18 Minutes Serves: 4
Ingredients • 2 Tbsp peanut oil • 1/2 cup chopped shallots • 1 large red bell pepper, cut into strips • 2 medium carrots, trimmed and shredded • 2 tsp minced garlic • 3 Tbsp Thai Red Curry Paste, recipe follows • 2 Tbsp fish sauce • 2 tsp palm sugar or light brown sugar • 1 (14-ounce) can coconut milk • 1 lb medium shrimp, peeled and deveined • 3 Tbsp Thai basil leaves, chopped • 3 Tbsp fresh cilantro leaves, chopped • Cooked jasmine rice, accompaniment • Sprigs fresh cilantro, garnish
Thai Red Curry Paste:
Ingredients:
• 1 Tbsp coriander seeds • 1/2 tsp black peppercorns • 1/2 cup shallots, chopped • 1/4 cup garlic, chopped • 12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes • 3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced • 3 Tbsp fresh ginger root or galanga, peeled and chopped • 2 Tbsp cilantro stems, chopped • 2 tsp lime zest, preferably Kaffir lime, chopped • 1 tsp shrimp paste
• In a large wok or sauté 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.
Thai Red Curry Paste
Preparation:
• In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle. • Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool. • Drain the chiles, reserving the liquid, and roughly chop. • In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running. • Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
Pair with Long Shadows Vintners Collection Poet’s Leap 2013 Columbia Valley Riesling.