Thaicurriednoodlegueyteowkak Recipes

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THAI CURRY



Thai Curry image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

Two 15-ounce cans coconut milk
1 cup low-sodium chicken broth or clam juice
1/4 cup yellow curry paste, such as Mae Ploy
1 medium carrot, peeled and sliced into 1/4-inch-thick rounds
1 small red bell pepper, cored, seeded and chopped into 1/4-inch pieces
1 small onion, chopped
One 15-ounce can baby corn, drained, rinsed and cut into 1-inch pieces
1 Thai chile or serrano chile, stemmed and thinly sliced
5 sprigs Thai basil, with stems
3 Thai lime leaves
1 1/2 tablespoons fish sauce
1 pound large shrimp, peeled and deveined
4 ounces snap peas, halved
8 ounces fresh thin rice noodles
4 cups canola oil or safflower oil
1/4 cup chopped fresh cilantro leaves
1/3 cup lightly salted peanuts, chopped

Steps:

  • In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender.
  • Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.
  • Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds. Drain on paper towels.
  • Ladle the curry into four bowls. Garnish with cilantro and peanuts and serve.

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