Shrimp and Vegetable Yellow Curry

Name: Shrimp and Vegetable Yellow Curry
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 2 13.5-ounce cans coconut milk (about 3 1/4 cups); 1/4 cup yellow curry paste (such as Mae Ploy); 1 cup low-sodium chicken broth or clam juice; 1 medium carrot, sliced into 1/4-inch-thick rounds; 1 small red bell pepper, chopped into 1/4-inch pieces; 1 small onion, chopped; 1 15-ounce can baby corn, drained and rinsed, cut into pieces; 5 sprigs Thai basil, with stems (or regular basil); 1 Thai chile (such as prik kee noo) or serrano chile, stemmed and thinly sliced; 3 kaffir lime leaves (or the zest of 1 lime); 1 1/2 tablespoons fish sauce; 4 cups canola oil or safflower oil; 8 ounces fresh thin rice noodles; 1 pound medium shrimp, peeled and deveined; 4 ounces snap peas, halved; 1/4 cup chopped fresh cilantro leaves; 1/4 cup lightly salted peanuts, chopped

Shrimp and Vegetable Yellow Curry was pinched from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/shrimp-and-vegetable-yellow-curry-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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2 13.5-ounce cans coconut milk (about 3 1/4 cups)

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1/4 cup yellow curry paste (such as Mae Ploy)

•

1 cup low-sodium chicken broth or clam juice

•

1 medium carrot, sliced into 1/4-inch-thick rounds

•

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

•

1 small onion, chopped

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1 15-ounce can baby corn, drained and rinsed, cut into pieces

•

5 sprigs Thai basil, with stems (or regular basil)

•

1 Thai chile (such as prik kee noo) or serrano chile, stemmed and thinly sliced

•

3 kaffir lime leaves (or the zest of 1 lime)

•

1 1/2 tablespoons fish sauce

•

4 cups canola oil or safflower oil

•

8 ounces fresh thin rice noodles

•

1 pound medium shrimp, peeled and deveined

•

4 ounces snap peas, halved

•

1/4 cup chopped fresh cilantro leaves

•

1/4 cup lightly salted peanuts, chopped

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