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1
In a large wok or saute pan, heat the oil over medium-high heat.
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2
Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
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3
Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
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4
Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
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5
Simmer until thickened slightly, about 2 minutes.
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6
Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
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7
Remove from the heat and stir in the basil and cilantro.
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8
Serve over jasmine rice, garnished with cilantro sprigs.
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9
12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
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10
1 tablespoon coriander seeds
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11
1/2 teaspoon black peppercorns
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12
1/2 cup chopped shallots
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13
1/4 cup chopped garlic
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14
3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
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15
3 tablespoons peeled and chopped fresh ginger root, or galanga
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16
2 tablespoons chopped cilantro stems
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17
2 teaspoons chopped lime zest, preferably Kaffir lime
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18
1 teaspoon shrimp paste
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19
In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes.
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20
Remove and let cool.
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21
Grind in a spice grinder or mortar and pestle.
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22
Return the pan to medium heat.
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23
Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes.
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24
Remove from the heat and let cool.
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25
Drain the chiles, reserving the liquid, and roughly chop.
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26
In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid.
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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.
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28
Transfer to an airtight container and keep refrigerated until ready to use.
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29
Paste will keep refrigerated for up to 1 month.
