Thai green shrimp curry

Instructions:

3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)

2 tablespoons Lemongrass Paste

3 tablespoons chopped fresh cilantro

1 tablespoon coriander seed

1 teaspoon cumin seed

1 teaspoon coarse salt

1 lime

8 ounces dried rice noodles

4 teaspoons vegetable oil

1 red onion, cut into 1-inch pieces

1 red bell pepper, seeded, cut into 1-inch pieces

2 tablespoons cornstarch

2 3 / 4 cups cold water

1 small (or 1 / 2 large) pineapple, peeled, cored, and cut in 1-inch pieces

1 3 1 / 2 -ounce package enoki mushrooms

1 / 4 cup low-fat canned coconut milk

12 jumbo shrimp, peeled, tails intact, Deveined

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Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest the lime; add. Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add the noodles; cook until just tender, about 5 minutes. Drain; set aside in a bowl of cold water.

Heat the oil in a large nonstick skillet over medium heat. Add the lemongrass mixture, and cook until fragrant, about 1 minute. Add the onion; cook until just softened, 6 to 8 minutes. Add the bell pepper; cook until just tender, about 3 minutes.

Combine the cornstarch with the water; add to the pan. Add the pineapple, mushrooms, and coconut milk; simmer. Add the shrimp; cook until pink and opaque. Squeeze the juice from the lime; stir into mixture. Serve garnished with sliced chiles, if desired.

S E R V E S 6

Thai green shrimp curry

Instructions:

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