Rice Noodles with Shrimp

This is from the Recipe.com website...

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Rice Noodles with ShrimpFrom: Better Homes and Gardens

Servings: Makes 4 servings
Total: 35 mins



Ingredients
1 Tbsp.  purchased or Homemade Green Curry Paste*
2 Tbsp.  olive oil
1 14-oz. can  unsweetened coconut milk
1 14-oz. can  chicken broth
1/4 cup  lemon juice
2 Tbsp.  fish sauce
1 14-oz. pkg.  wide rice stick noodles
1 lb.  large shrimp, peeled, deveined, and cut in halves lengthwise
1 large  red sweet pepper, cut into thin strips
1 cup  fresh snow pea pods, trimmed
1/4 cup  chopped fresh cilantro leaves
2   hard-cooked eggs, quartered

Directions1. In saucepan cook curry paste in hot oil until fragrant and
beginning to stick to pan. Add milk, broth, lemon juice, and fish sauce. Bring
to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until reduced to
3-1/2 cups. Cook noodles in boiling salted water 4 to 6 minutes or until tender;
drain. Rinse under cold water; drain. Divide noodles among 4 bowls. Add shrimp,
pepper, and snow peas to sauce. Return to boiling; reduce heat. Simmer,
uncovered, 1 to 3 minutes or until shrimp are opaque and vegetables are
crisp-tender. Stir in cilantro. Spoon over noodles. Top with eggs. Makes 4
servings (1-1/4 cup noodles + 1-1/2 cups sauce)
HOMEMADE GREEN CURRY PASTE
In food processor or blender combine 1 large onion, chopped; 2 stalks lemon
grass, tender white portion thinly sliced; 1/4 cup water; a 2-inch section
peeled, chopped fresh ginger; 1/2 cup cilantro; 3 fresh serrano chile peppers,
seeded (see Note); 4 cloves garlic, minced; 2 teaspoons curry powder; 1 teaspoon
five-spice powder; and 3/4 teaspoon salt. Cover; process or blend until smooth.
Note
Because hot chile peppers contain volatile oils that can burn your skin and
eyes, avoid direct contact with chiles as much as possible. When working with
chile peppers, wear plastic or rubber gloves. If your bare hands touch the
peppers, wash your hands well with soap and water.