THAI GREEN SHRIMP CURRY

Thai Green Shrimp Curry image

Yield serves 6

Number Of Ingredients 24

3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)
2 tablespoons Lemongrass Paste (recipe follows)
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
2 teaspoons extra-virgin olive oil
6 shallots, finely chopped
1 tablespoon freshly grated ginger
3 garlic cloves, minced
1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
1/4 cup water
(makes 1 cup)

Steps:

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.
Heat the oil in a medium saucepan over medium-low heat. Add the shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.
(Per serving)
Calories: 277
Fat: 6g
Cholesterol: 43mg
Carbohydrate: 50g
Sodium: 239mg
Protein: 7g
Fiber: 2g