Thai red curry with shrimp

Ingredients:

Shrimp Curry

• 450 g of peeled and deveined medium-sized shrimp
• 225 g rice noodles
• 2 tbsp. l. peanut butter
• 1/2 cup chopped shallots
• 1 large red bell pepper, sliced ​​into strips
• 2 medium-sized carrots, peeled and coarsely grated
• 2 tsp. crushed garlic
• 3 tablespoons Thai red curry paste (see recipe below)
• 2 tablespoons fish sauce
• 2 tsp palm sugar or brown sugar
• 1 can (400 g) coconut milk
• 3 tablespoons chopped Thai basil leaves
• 3 tbsp chopped fresh cilantro leaves
• Cooked jasmine rice as a side dish
• Sprigs of fresh cilantro for garnish

Thai red curry paste

• 12 dried Thai chilies or other small red peppers (remove seeds and soak in warm water for 30 minutes)
• 1 tbsp. coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 cup chopped shallots
• 1/4 cup chopped garlic
• 3 stems lemongrass (remove tough outer leaves and tops, chop tender stem part)
• 3 tablespoons peeled and chopped fresh ginger root or galangal
• 2 tablespoons chopped cilantro stems
• 2 tsp chopped kaffir lime zest
• 1 teaspoon shrimp paste

Preparation:

1. Cook the noodles in a pot of boiling water for 3 minutes. Strain and rinse under cold water.
   
   Heat oil in a large wok or skillet over medium-high heat. Add the shallots, bell pepper, carrots, and garlic, stir, and cook until softened, 2-3 minutes.
   
   Add the curry paste and cook, stirring, until fragrant, 30-60 seconds. Stir in the fish sauce and sugar, then the coconut milk and bring to a simmer. Cook until the mixture thickens slightly, about 2 minutes.
   
   Add shrimp and noodles and cook, stirring, until shrimp are pink and cooked through, about 2 minutes.
2. Remove the pan from the heat and add the basil and cilantro.
   
   Thai red curry paste: In a dry frying pan over low heat, toast the coriander and black pepper until fragrant, about 3 minutes. Remove from the pan and let cool. Grind in a spice grinder or mortar and pestle.
   
   Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until the vegetables begin to brown, about 3 minutes. Remove from heat and let cool.
   
   Strain the chili peppers, chop coarsely, and reserve the liquid.
3. In a blender or food processor, combine all ingredients with about 1/4 cup of the reserved liquid. Blend until a smooth paste forms, scraping down the edges several times and adding more liquid a tablespoon at a time through the hole in the lid, keeping the processor running.
   
   Transfer to an airtight container and refrigerate until ready to use. The paste can be stored in the refrigerator for up to 1 month.