Vegetable Curry with Shrimp Thai Style

Ingredients:

> 600 gm large shrimp, peeled (tails remain)
> 3 – 4 tablespoons corn oil
> 1 small onion, chopped
> 2 jalapenos, diced
> 2 bell peppers (orange and red), chopped
> 5 – 6 cloves garlic, diced
> 2 – 3 tablespoons red curry paste
> 1 teaspoon dried basil
> 2 teaspoons dried lemongrass, or 1 and 1/2 tablespoons lemongrass puree
> 1 – 2 teaspoons chili powder
> 1 tablespoon freshly grated ginger
> 2 (375 gm) cans light coconut milk
> 1 (375 gm) can chicken broth
> 250 gm chopped broccoli
> 400 gm chopped button mushrooms
> Pinch of salt
> Fresh ground black pepper
> Juice of 2 limes
> Fresh cilantro
> 350 gm box thin rice noodles, soaked in hot water for five minutes

Methods:

1. Peel shrimp and place in refrigerator until ready to use.
2. In a small bowl, combine the onion, jalapenos, bell peppers, and garlic.
3. Heat the corn oil in a large sauce pan over medium heat. Add the content of bowl from step #2 to the oil and allow to cook down for about 10 minutes, or until just softened.
4. Add the curry paste, basil, lemongrass, chili powder, and ginger to the mixture and continue to cook for another five minutes.
5. Add the coconut milk and chicken broth. Bring the mixture to a boil. Reduce the heat and allow to simmer for at least fifteen minutes.
6. Add the broccoli and mushrooms and allow to cook for another five to seven minutes.
7. Next, add the shrimp and mix well. Allow the shrimp to cook in the simmering liquid for three to five minutes.
8. Add the softened rice noodles and remove from heat.
9. Add the salt, pepper, and lime juice. Mix well and serve with plenty of fresh cilantro.

Serve hot.
Enjoy!