Thai Yellow Curry

Ingredients:

• 450 g peeled and gutted large shrimp
• 225 g fresh thin rice noodles
• 2 cans (425 g) coconut milk
• 1 cup low-sodium chicken broth or clam juice
• 1/4 cup yellow curry paste (such as Mae Ploy)
• 1 medium-sized carrot, peeled and sliced ​​into thin 0.5 cm thick slices
• 1 small red bell pepper, cored, seeded and cut into 0.5 cm pieces
• 1 small onion, chopped
• 1 can (425g) baby corn cobs (drained, rinsed and cut into 2.5cm pieces)
• 1 Thai chili or serrano chili, stemmed and thinly sliced
• 5 sprigs of Thai basil with stems
• 3 Thai lime leaves
• 1.5 tbsp fish sauce
• 110 gr. pea halves
• 4 cups canola oil or safflower oil
• 1/4 cup chopped fresh cilantro leaves
• 1/3 cup chopped and lightly salted peanuts

Preparation:

1. In a large saucepan, bring the coconut milk, chicken broth, and curry paste to a simmer over medium-high heat, whisking until smooth, about 2 minutes.
   
   Add carrots, red pepper, onion, corn, chili pepper, basil, lime leaves, and fish sauce. Bring to a gentle simmer, cover, and simmer for 30 minutes, until the vegetables are tender.
2. Add the shrimp, peas, and half the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are tender, 5-7 minutes. Remove from heat and discard the lime leaves and basil sprigs.
3. Pour canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 180°C (350°F). Add the remaining noodles and fry until crispy, about 20 seconds. Place on a paper towel to absorb excess oil.
   
   Divide the curry among 4 bowls. Garnish with cilantro and peanuts and serve.