Thai Yellow Curry – A Complete Cooking Recipe. with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr peeled and chopped large shrimp
- 225 gr. fresh thin rice noodles
- 2 cans (425 gr.) Coconut milk
- 1 tbsp. low salt or juice chicken stock mollusks
- 1/4 Art. yellow curry paste (e.g. Mae Ploy)
- 1 peeled and cut into thin circles 0.5 cm thick. medium sized carrots
- 1 peeled and core and sliced 0.5 see small red bell pepper
- 1 chopped small onion
- 1 can (425 gr.) Of small ears of corn (drain the brine, rinse and cut into 2.5 cm slices.)
- 1 peeled and thinly sliced Thai chili or chili serrano
- 5 branches of Thai basil with stalks
- 3 sheets of Thai lime
- 1.5 tbsp. l fish sauce
- 110 gr. pea halves
- 4 tbsp. canola oil or safflower oil
- 1/4 Art. chopped fresh cilantro leaves
- 1/3 Art. chopped and slightly salted peanuts
Recipes with similar ingredients: rice noodles, shrimp, curry pasta, carrots, sweet peppers, corn, serrano pepper, peas sugar in pods, coconut milk, fish sauce, onions, basil, cilantro, peanuts
Recipe preparation:
- In a large saucepan over moderate heat, bring to a boil coconut milk, chicken stock and curry paste, whisking until homogeneous state, approximately 2 min. Add carrots, red peppers, onions, corn, chili peppers, basil, lime leaves and fish sauce. Bring to a gentle boil, cover the pan with a lid and cook for 30 minutes until vegetables are tender.
- Add shrimp, peas and half the noodles (the rest of the noodles leave for frying). Cook at a low boil without covering cover until shrimp is cooked, 5-7 min. Remove from heat and throw away the lime leaves and basil sprigs.
- Pour into a large wide pan with a deep-fat thermometer canola oil. Heat the oil to 180 ° C. Put the rest noodles and fry until it becomes crispy, about 20 seconds. Put on a paper towel to absorb excess fat. Fill the curry in 4 bowls. Sprinkle with cilantro and peanuts and serve.
