Green Curry Shrimp with Noodles
- 1 cup chopped shallots (about 4)
- 2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced
- 2 large garlic cloves, chopped
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon finely chopped fresh cilantro stems
- 1 to 2 tablespoons bottled Asian green curry paste
- 11/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 cup water
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 (13- to 14-oz) can unsweetened coconut milk (not low-fat)
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 3/4 lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles
- 11/2 lb peeled and deveined large shrimp (21 to 25 per lb)
- 2 to 3 teaspoons Asian fish sauce, or to taste
- Produce
- 1 cup chopped shallots (4)
- Cilantro, fresh stems (1 tablespoon)
- Ginger, fresh (1 tablespoon)
- Lemongrass, fresh (2)
- Seafood
- Shrimp, large (5 1/2 lb)
- Canned Goods
- Chicken broth, reduced-sodium (1 3/4 cups)
- Coconut milk, unsweetened (1 (13- to 14-oz) can)
- Condiments
- Fish sauce, Asian (2 teaspoons)
- Cooking & Baking
- Garlic cloves, large (2)
- Salt (3/4 teaspoon)
- Sugar (5 1/2 teaspoons)
- Turmeric (1/2 teaspoon)
- Vegetable oil (3/8 cup)
- Pasta & Grains
- Green curry paste, bottled Asian (1 tablespoons)
- Drinks
- Water (1/4 cup)
- Other
- 3/4 lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles
Preparation
Read recipe preparation on epicurious.com
Social Stats
36.8Rating
1-100
1-100
2Tweets
33Facebook
Likes
Likes
0StumbleUpon
Views
Views
77PinterestPins
Recipe Stats
Published November 1, 2005 (7 years ago).
3 people saved this recipe.
