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1
Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor.
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2
Zest the lime; add.
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3
Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside.
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4
Bring a pan of water to a boil.
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5
Add the noodles; cook until just tender, about 5 minutes.
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6
Drain; set aside in a bowl of cold water.
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7
Heat the oil in a large nonstick skillet over medium heat.
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8
Add the lemongrass mixture, and cook until fragrant, about 1 minute.
-
9
Add the onion; cook until just softened, 6 to 8 minutes.
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10
Add the bell pepper; cook until just tender, about 3 minutes.
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11
Combine the cornstarch with the water; add to the pan.
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12
Add the pineapple, mushrooms, and coconut milk; simmer.
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13
Add the shrimp; cook until pink and opaque.
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14
Squeeze the juice from the lime; stir into mixture.
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15
Serve garnished with sliced chiles, if desired.
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16
Heat the oil in a medium saucepan over medium-low heat.
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17
Add the shallots, ginger, garlic, lemongrass, and water.
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18
Cover; cook until very tender, 8 to 10 minutes.
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19
Uncover; cook until the liquid has evaporated, about 1 minute more.
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20
Transfer to a food processor; puree to form a smooth paste.
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21
Refrigerate, covered, up to 2 days.
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22
(Per serving)
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23
Calories: 277
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24
Fat: 6g
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25
Cholesterol: 43mg
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26
Carbohydrate: 50g
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27
Sodium: 239mg
-
28
Protein: 7g
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29
Fiber: 2g
