Coconut Curry Shrimp With Rice Noodles

• Green curry paste
• 1 inch ginger piece, peeled
• 1 stalk lemongrass
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 jalapeno pepper
• 3 garlic cloves
• juice of 1/2 lime
• zest of half lime
• Shrimp/veggie ingredients
• 14 ounces shrimp, cleaned and deveined
• 2 tablespoons vegetable oil
• 1/2 pound french green beans
• 6 ounces baby corn
• 3 scallions, chopped
• 1 cup coconut milk
• Dash paprika
• salt and pepper to taste
• Handful fresh cilantro
• soy sauce for flavor (optional)
• 6 ounces maifun (thin brown rice noodles) prepared according to directions

1. Puree the ingredients for green curry paste, and set aside
2. Heat 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.
3. Add 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.
4. Add the shrimp back in to the wok, and stir to mix well. Season with salt, pepper and paprika.
5. Add the green curry paste, and stir fry for a minute.
6. Add the coconut milk, and reduce heat; simmer for a couple minutes
7. Add soy sauce if desired, and garnish w/ cilantro leaves. rnServe over the prepared rice noodles.

green curry, ginger, stalk lemongrass, ground cumin, ground coriander, pepper, garlic, lime, zest of half lime, shrimp, shrimp, vegetable oil, green beans, corn, scallions, coconut milk, paprika, salt, handful fresh cilantro, soy sauce, maifun

Taken from food52.com/recipes/9051-coconut-curry-shrimp-with-rice-noodles (may not work)