Add 1/2 cup curry paste; cook, stirring constantly, until fragrant, about 2 minutes. Add fish sauce, sugar, and remaining coconut milk from can; cook, stirring often, until bubbling and slightly ...

1. In a blender or food processor, place the shallots, lemongrass, garlic, ginger, and cilantro stems with the curry paste, sugar, salt, turmeric, and water. Puree until as smooth as possible ...

Add the shrimp, green beans, lime zest and juice, and cook for 2-3 minutes, or until the shrimp turns pink. Add the salt, and stir. Remove the mixture from the heat and add the cilantro.

1/2 pound peeled shrimp 4 ounces rice noodles, cooked as instructed 1 tablespoon Thai red curry paste (look for Mae Ploy brand in H-E-B stores) 1 teaspoon soy sauce ...

1/2 pound peeled shrimp 4 ounces rice noodles, cooked as instructed 1 tablespoon Thai red curry paste (look for Mae Ploy brand in H-E-B stores) 1 teaspoon soy sauce ...