Thai Shrimp Curry

• 2 tablespoons peanut oil
• 1/2 cup chopped shallots
• 1 large red bell pepper, cut into strips
• 2 medium carrots, trimmed and shredded
• 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

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.
9. 12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
10. 1 tablespoon coriander seeds
11. 1/2 teaspoon black peppercorns
12. 1/2 cup chopped shallots
13. 1/4 cup chopped garlic
14. 3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
15. 3 tablespoons peeled and chopped fresh ginger root, or galanga
16. 2 tablespoons chopped cilantro stems
17. 2 teaspoons chopped lime zest, preferably Kaffir lime
18. 1 teaspoon shrimp paste
19. In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes.
20. Remove and let cool.
21. Grind in a spice grinder or mortar and pestle.
22. Return the pan to medium heat.
23. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes.
24. Remove from the heat and let cool.
25. Drain the chiles, reserving the liquid, and roughly chop.
26. In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid.
27. 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.
28. Transfer to an airtight container and keep refrigerated until ready to use.
29. Paste will keep refrigerated for up to 1 month.

peanut oil, shallots, red bell pepper, carrots, garlic, red curry, fish sauce, palm sugar, coconut milk, shrimp, basil, cilantro, jasmine rice, fresh cilantro

Taken from www.foodnetwork.com/recipes/emeril-lagasse/thai-shrimp-curry-recipe.html (may not work)