Super Spicy Thai Shrimp Curry

A spicy vegetable and shrimp curry that pairs well with a light riesling or pale ale--and plenty of water.

Ingredients:

• 1 1/2 pounds large shrimp, peeled with tails on
• 3-4 tablespoons corn oil
• 1 small onion, chopped
• 2 diced jalapenos
• 2 orange and red bell peppers, chopped
• 5-6 cloves garlic, diced
• 2-3 tablespoons red curry paste
• 1 teaspoon dried basil
• 2 teaspoons dried lemongrass, or 1 1/2 tablespoons lemongrass puree
• 1-2 teaspoons chili powder
• 1 tablespoon freshly grated ginger
• 2 14 oz cans light coconut milk
• 1 14 oz can reduced sodium chicken broth
• 1/2 pound chopped broccoli
• 3/4 pound chopped button mushrooms
• Pinch salt
• Fresh ground black pepper to taste
• Juice of 2 limes
• Fresh cilantro to taste
• 12 oz box thin rice noodles, soaked in hot water for five minutes

Directions:

Peel shrimp and place in refrigerator until ready to use. In a small bowl, combine onion, jalapenos, bell peppers and garlic. Preheat corn oil in a large sauce pan over medium heat. Add onion and pepper mixture to oil; allow to cook for about 10 minutes, or until just softened. Add curry paste, basil, lemongrass, chili powder and ginger to mixture and continue to cook another five minutes. Adjust spice to taste. Add coconut milk and chicken broth then bring mixture to a boil. Reduce heat and allow to simmer at least fifteen minutes. Add broccoli and mushrooms then allow to cook another 5-7 minutes. Add shrimp and mix well. Allow shrimp to cook in simmering liquid 3-5 minutes. Add softened rice noodles and remove from heat. Add salt, pepper and lime juice. Mix well and serve with plenty of fresh cilantro.

Number of Servings: 4 - 6