thai shrimp curry

Ingredients For thai shrimp curry

• 2 (15-oz) can

  coconut milk
• 1 c

  low-sodium chicken broth
• 1/4 c

  yellow curry paste
• 1 md

  carrot, peeled and siced into 1/4-inch-thick rounds
• 1 sm

  red bell pepper, chopped into 1/4-inch pieces
• 1 sm

  onion, chopped
• 1 (15-oz) can

  baby corn, drained and cut into 1-inch pieces
• 1

  thai chilie or serrano chile, thinly sliced
• 5 sprig

  thai basil, with stems
• 3

  thai lime leaves (omit if you can't find it)
• 2 clove

  garlic, minced
• 1 1/2 Tbsp

  fish sauce
• 1 1/2 lb

  large shrimp, peeled and deveined
• 4 oz

  snap peas,halved
• 8 oz

  rice noodles, straight cut
• 4 c

  canola oil or safflower oil
• 1/4 c

  chopped fresh cilantro leaves
• 1/3 c

  unsalted peanuts, chopped
• 1 lg

  lime, cut into 4 wedges (for garnish)