Ingredients
1
cup chopped shallots (about 4)
2
fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced
2
large garlic cloves, chopped
1
tbsp chopped peeled fresh ginger
1
tbsp finely chopped fresh cilantro stems
1
to 2 tbsp bottled Asian green curry paste
1/4
cup plus 2 tbsp vegetable oil
1
(13- to 14-oz) can unsweetened coconut milk (not low-fat)
13/4
cups reduced-sodium chicken broth (14 fl oz)
3/4
lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles
11/2
lb peeled and deveined large shrimp (21 to 25 per lb)
2
to 3 tsp Asian fish sauce, or to taste
Accompaniment: fresh cilantro sprigs
Directions
1.
Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.
2.
Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.
3.
While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.
4.
Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.
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