Hey Spoonies. Ria here again. So, I wanted to ask all of you a question. As I mentioned on my welcome and about pages, I really want to do something different with this site that no other Awareness sites have done. I want to have fun here. I don’t just want to do the woe is me thing like I’ve done for the past 8 years. Like I’ve started saying lately, today I want to take a day off from being sick. Today I don’t want to write about it, or read about it. I just want to enjoy my time here with my favorite community. So I thought I’d share one of my favorite recipes. Trust me, it is so good. So what’s the question? Do you guys want me to start a regular segment where I put up a weekly or monthly recipe up? If so, what kind of recipes would you like to see? Appetizers, Entrees, Desserts, Vegan, etc…
This site is for all of us. I really want to hear your thoughts and ideas on what you would like to see that would make you feel at home here. So please feel free to email me any time at ContactMe@Lupie Butterfly.com or just leave a comment. In the meantime, I’ll be busy working on different blogs, articles, and ideas. And don’t worry, I will be covering the serious stuff too. I’m currently working on “The Day I Found Out” which I’m sure all my Spoonie brothers and sisters know all about so please lookout for that blog. Until then, please enjoy the following recipe by Emeril Lagasse. Let me know how it turns out.
Your Lupie Butterfly,
Thai Shrimp Curry
Recipe courtesy of Emeril Lagasse
Total Time: 1 hr 28 min
Prep: 40 min
Inactive: 30 min
Cook: 18 min
Yield: 4 servings
• 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
• In a large wok or saute 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:
• 12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
• 1 tablespoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 cup chopped shallots
• 1/4 cup chopped garlic
• 3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
• 3 tablespoons peeled and chopped fresh ginger root, or galanga
• 2 tablespoons chopped cilantro stems
• 2 teaspoons chopped lime zest, preferably Kaffir lime
• 1 teaspoon shrimp paste
• 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.
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