Ingredients Jump to Instructions ↓

  1. 1 cup chopped shallots (about 4)

  2. 2 fresh lemongrass stalks ,

  3. 1 or 2 outer leaves discarded and lower

  4. 6 inches of stalks thinly sliced

  5. 2 large garlic cloves, chopped

  6. 1 tablespoon chopped peeled fresh ginger

  7. 1 tablespoon finely chopped fresh cilantro stems

  8. 1 to 2 tablespoons bottled Asian green curry paste

  9. 11/2 teaspoons sugar

  10. 3/4 teaspoon salt

  11. 1/2 teaspoon turmeric

  12. 1/4 cup water

  13. 1/4 cup plus 2 tablespoons vegetable oil

  14. 1 (13- to 14-oz) can unsweetened coconut milk (not low-fat)

  15. 1 3/4 cups reduced-sodium chicken broth (14 fl oz)

  16. 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

  17. 11/2 lb peeled and deveined large shrimp (21 to 25 per lb)

  18. 2 to 3 teaspoons Asian fish sauce, or to taste Accompaniment: fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. 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 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 2/3 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


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