Thai Green Shrimp Curry

• 3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)
• 2 tablespoons Lemongrass Paste (recipe follows)
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon coarse salt
• 1 lime
• 8 ounces dried rice noodles
• 4 teaspoons vegetable oil
• 1 red onion, cut into 1-inch pieces
• 1 red bell pepper, seeded, cut into 1-inch pieces
• 2 tablespoons cornstarch
• 2 3/4 cups cold water
• 1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces
• 1 3 1/2-ounce package enoki mushrooms
• 1/4 cup low-fat canned coconut milk
• 12 jumbo shrimp, peeled, tails intact, deveined
• 2 teaspoons extra-virgin olive oil
• 6 shallots, finely chopped
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, minced
• 1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
• 1/4 cup water
• (makes 1 cup)

1. Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor.
2. Zest the lime; add.
3. Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside.
4. Bring a pan of water to a boil.
5. Add the noodles; cook until just tender, about 5 minutes.
6. Drain; set aside in a bowl of cold water.
7. Heat the oil in a large nonstick skillet over medium heat.
8. Add the lemongrass mixture, and cook until fragrant, about 1 minute.
9. Add the onion; cook until just softened, 6 to 8 minutes.
10. Add the bell pepper; cook until just tender, about 3 minutes.
11. Combine the cornstarch with the water; add to the pan.
12. Add the pineapple, mushrooms, and coconut milk; simmer.
13. Add the shrimp; cook until pink and opaque.
14. Squeeze the juice from the lime; stir into mixture.
15. Serve garnished with sliced chiles, if desired.
16. Heat the oil in a medium saucepan over medium-low heat.
17. Add the shallots, ginger, garlic, lemongrass, and water.
18. Cover; cook until very tender, 8 to 10 minutes.
19. Uncover; cook until the liquid has evaporated, about 1 minute more.
20. Transfer to a food processor; puree to form a smooth paste.
21. Refrigerate, covered, up to 2 days.
22. (Per serving)
23. Calories: 277
24. Fat: 6g
25. Cholesterol: 43mg
26. Carbohydrate: 50g
27. Sodium: 239mg
28. Protein: 7g
29. Fiber: 2g

green chiles, fresh cilantro, coriander seed, cumin, coarse salt, lime, rice noodles, vegetable oil, red onion, red bell pepper, cornstarch, cold water, pineapple, enoki mushrooms, lowfat canned coconut milk, jumbo shrimp, extravirgin olive oil, shallots, ginger, garlic, stalk lemongrass, water

Taken from www.epicurious.com/recipes/food/views/thai-green-shrimp-curry-392698 (may not work)