Thai Curry with Shrimp and Rice Noodles

Ingredients

• 2 shallots
• 2 cloves garlic
• 5 cm galangal
• 1 stalk lemongrass (only the white and light green parts)
• 1 Green Chili Pepper
• 1 handful coriander leaves
• 1 tsp shrimp paste
• Salt
• a pinch cumin (ground)
• a splash lime juice
• 350 g rice noodles
• 500 g large shrimp (pre‑cooked, deveined and peeled)
• 2 tbsp Vegetable oil
• 200 ml fish stock
• coriander leaves for garnish

Instructions

1. 1.

   Peel the shallots, garlic and galangal and finely dice them. Finely chop the lemongrass. Wash, halve, clean and mince the chili peppers. Rinse the coriander leaves, shake dry and pick off stems. Crush all prepared ingredients in a mortar into a fine curry paste. Mix in the shrimp paste and season with salt, cumin and lime juice.

2. 2.

   Cook the rice noodles according to package instructions.

3. 3.

   Rinse the shrimp and pat dry. In a pan or wok, sear them in hot oil for 1–2 minutes. Add the curry paste and cook together for another 1–2 minutes. Pour in the fish stock and simmer for 2–3 minutes. Serve the drained noodles in bowls topped with the shrimp and garnished with coriander leaves.