Shrimp And Vegetable Yellow Curry
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
37
Spice
50
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 small
Onion (chopped)1.5 tbsps
Fish Sauce4 cups
Canola Oil230 g
Rice Noodle (fresh thin)110 g
Snap Pea (halved)Directions:
1
In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes
2
Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce
3
Bring the mixture to a simmer over medium-low heat
4
Cover the pan and cook until the vegetables are tender, about 20 minutes
5
Pour the oil into a large wide saucepan
6
Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F
7
Add half of the noodles and fry until crisp, about 20 seconds
8
Drain on paper towels and set aside
9
Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles
10
Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes
11
Remove the lime leaves and basil sprigs and discard
12
Ladle the curry into bowls
13
Garnish with the fried noodles, cilantro and peanuts
14
Photograph by Kat Teutsch