Green Curry Shrimp with Noodles

Green Curry Shrimp with Noodles
Photo by Romulo Yanes

Ingredients

  • 1 13- to 14-oz can unsweetened coconut milk (not low-fat)
  • 1 tablespoon fresh ginger
  • ¾ teaspoon salt
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 cup shallots
  • ¼ cup water
  • 2 fresh lemongrass stalks
  • + 10 more ingredients
    • 6 tablespoons vegetable oil
    • 2 large garlic cloves
    • 1½ teaspoons sugar
    • 3 teaspoons Asian fish sauce
    • ½ teaspoon turmeric
    • ¾ pound dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles
    • 1 tablespoon fresh cilantro stems
    • 2 tablespoons bottled Asian green curry paste
    • 1½ pounds peeled and deveined large shrimp
    • fresh cilantro sprigs

Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute. Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring fr...

View full recipe at Epicurious

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