Shrimp and Vegetable Yellow Curry

Ingredients

• 15 ounce baby corns drained and rinsed cut into pieces canned
• 1 medium carrots sliced into 1/4-inch-thick rounds
• 1 cup bottled clam juice low-sodium
• 6.5 cups cans coconut milk canned
• 1.5 tablespoons fish sauce 
• 0.3 cup cilantro leaves fresh chopped
• 3  lime zest or the 1 lime
• 1 small onion chopped
• 0.3 cup lightly peanuts salted chopped
• 1 small bell pepper red chopped
• 8 ounces rice noodles fresh thin
• 4 cups safflower oil 
• 1  serrano chile stemmed thinly sliced such as prik kee noo
• 1 pound shrimp deveined peeled
• 4 ounces snap peas halved
• 5 sprigs thai basil with stems or regular basil
• 0.3 cup curry paste yellow such as Mae Ploy

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ladle
• whisk
• kitchen thermometer

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. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
3. Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F.
4. Add half of the noodles and fry until crisp, about 20 seconds.
5. Drain on paper towels and set aside.
6. Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes.
7. Remove the lime leaves and basil sprigs and discard.
8. Ladle the curry into bowls.
9. Garnish with the fried noodles, cilantro and peanuts.
10. Photograph by Kat Teutsch