by LazizaBites
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my 8 recipes »
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LazizaBites's Notes:
1 inch ginger piece, peeled Ask a question about this ingredient
1 stalk lemongrass Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1/2 teaspoon ground coriander Ask a question about this ingredient
1/2 jalapeno pepper Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
juice of 1/2 lime Ask a question about this ingredient
zest of half lime Ask a question about this ingredient
14 ounces shrimp, cleaned and deveined Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
1/2 pound french green beans Ask a question about this ingredient
6 ounces baby corn Ask a question about this ingredient
3 scallions, chopped Ask a question about this ingredient
1 cup coconut milk Ask a question about this ingredient
dashes paprika Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
handfuls fresh cilantro Ask a question about this ingredient
soy sauce for flavor (optional) Ask a question about this ingredient
6 ounces maifun (thin brown rice noodles) prepared according to directions Ask a question about this ingredient
Puree the ingredients for green curry paste, and set aside
Ask a question about this stepHeat 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.
Ask a question about this stepAdd 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.
Ask a question about this stepAdd the shrimp back in to the wok, and stir to mix well. Season with salt, pepper and paprika.
Ask a question about this stepAdd the green curry paste, and stir fry for a minute.
Ask a question about this stepAdd the coconut milk, and reduce heat; simmer for a couple minutes
Ask a question about this stepAdd soy sauce if desired, and garnish w/ cilantro leaves. Serve over the prepared rice noodles.
Ask a question about this step
Brette is the Editorial Assistant of Food52.
