Green Curry Prawns with Noodles

Serves 4

1 cup chopped shallots
2 tsp lemongrass paste
2 tsp minced garlic
1 tbp minced ginger
1 tbp corriander paste
1 to 2 tablespoons bottled Asian green curry paste
1.5 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 can unsweetened coconut milk (not low-fat)
13/4 cups chicken broth
3/8-inch-wide rice noodles
20 prawns
2 tsp fish sauce


Purée shallots, lemongrass, garlic, ginger, and corriander 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 frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3  cups, 8 to 10 minutes.


While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls. Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.

recipe from here