Coconut Curry Shrimp with Rice Noodles

Green curry paste

• 1 inch ginger piece, peeled
• 1 stalk lemongrass
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 jalapeno pepper
• 3 garlic cloves
• juice of 1/2 lime
• zest of half lime

Shrimp/veggie ingredients

• 14 ounces shrimp, cleaned and deveined
• 2 tablespoons vegetable oil
• 1/2 pound french green beans
• 6 ounces baby corn
• 3 scallions, chopped
• 1 cup coconut milk
• dashes paprika
• salt and pepper to taste
• handfuls fresh cilantro
• soy sauce for flavor (optional)
• 6 ounces maifun (thin brown rice noodles) prepared according to directions

1. Puree the ingredients for green curry paste, and set aside
2. Heat a wok over high heat. Add the oil and stir fry the shrimp, until pink - about 2 min. Remove shrimp from the wok and set aside.
3. Add the green beans to wok, and stir fry for a minute; then add the green onions, stir fry for minute; then add the corn, stir fry for a minute.
4. Add the shrimp back in to the wok, and stir to mix well. Season with salt, pepper and paprika.
5. Add the green curry paste, and stir fry for a minute.
6. Add the coconut milk, and reduce heat; simmer for a couple minutes
7. Add soy sauce if desired, and garnish w/ cilantro leaves. Serve over the prepared rice noodles.