Name: Thai Green Shrimp Curry
Yield: serves 6
Ingredients: 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)

Recipe information

Yield
serves 6

Ingredients

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

Lemongrass Paste

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)

Preparation

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

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Lemongrass Paste

Preparation

Step 1

Step 2

Lemongrass Paste

Step 3

FIT TO EAT RECIPE

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes