Author Notes
I adapted this recipe from a local magazine from Naples, Florida. —LazizaBites
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Ingredients
- 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
-
Dash
paprika
-
salt and pepper to taste
-
Handful
fresh cilantro
-
soy sauce for flavor (optional)
-
6 ounces
maifun (thin brown rice noodles) prepared according to directions
Directions
-
Puree the ingredients for green curry paste, and set aside
-
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.
-
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.
-
Add the shrimp back in to the wok, and stir to mix well. Season with salt, pepper and paprika.
-
Add the green curry paste, and stir fry for a minute.
-
Add the coconut milk, and reduce heat; simmer for a couple minutes
-
Add soy sauce if desired, and garnish w/ cilantro leaves.
Serve over the prepared rice noodles.
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