Curry Shrimp Rice Noodles

• 2 tablespoons vegetable oil
• 1 clove garlic, thinly sliced
• 1/2 teaspoon grated ginger
• 1/2 red onion, thinly sliced
• 1/4 red bell pepper, thinly sliced
• 1 tablespoon curry powder
• 2 1/2 cups chicken broth
• 1/2 cup coconut milk
• 1 tablespoon Thai curry paste
• 2 tablespoons nam pla (fish sauce)
• 1 teaspoon rice wine vinegar
• 2 kaffir lime leaves
• Pinch each of salt and pepper
• 8 (1/2-inch-thick) Thai eggplant slices
• 5 ounces dried rice noodles
• 8 large shrimp, peeled and deveined, with tails off

1. Put the oil in a large saute pan and set over medium heat.
2. Once the pan is hot, add the garlic, ginger, red onion, and bell pepper and cook, stirring often, until the vegetables become soft, 4 to 5 minutes.
3. Mix in the curry powder and cook until it is well absorbed, about 1 minute.
4. Then add the chicken broth, coconut milk, Thai curry paste, nam pla, rice wine vinegar, kaffir lime leaves, and salt and pepper.
5. Mix well and add the eggplant.
6. Simmer for 15 to 20 minutes, until the eggplant is tender and the chicken is cooked through.
7. Remove the kaffir lime leaves and discard.
8. Place a large pot of water over high heat and bring to a boil.
9. Add the rice noodles and cook, following package instructions.
10. While the noodles are cooking, add the shrimp to the simmering broth.
11. Cook for 2 to 3 minutes, or until the shrimp are cooked through.
12. To serve, drain the noodles and divide between 2 bowls.
13. Top each with 4 shrimp and half the sauce and vegetables.

vegetable oil, clove garlic, grated ginger, red onion, red bell pepper, curry powder, chicken broth, coconut milk, curry, fish sauce, rice wine vinegar, lime, salt, eggplant slices, rice noodles, shrimp

Taken from www.epicurious.com/recipes/food/views/curry-shrimp-rice-noodles-380548 (may not work)