Green Curry Prawns with Noodles

Ingredients for Green Curry Prawns with Noodles

• 120g chopped shallots (about 4)

• 2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced

• 2 large garlic cloves, chopped

• 1 tablespoon chopped peeled fresh ginger

• 1 tablespoon finely chopped fresh coriander stems

• 1 to 2 tablespoons bottled Asian green curry paste

• 5 1/2 teaspoons sugar

• 3/4 teaspoons salt

• 1/2 teaspoons turmeric

• 60ml water

• 60ml plus 2 tablespoons vegetable oil

• 1 (13- to 400g ) can unsweetened coconut milk (not low-fat)

• 425ml reduced-sodium chicken broth (425ml )

• 350g dried flat 3/8-inch-wide rice noodles or 230g dried flat 1/8-inch-wide stir-fry rice noodles

• 2.5kg peeled and deveined large prawns (21 to 25 per lb)

• 2 to 3 teaspoons Asian fish sauce, or to taste

• Accompaniment: fresh coriander sprigs

Purée shallots, lemongrass, garlic, ginger, and coriander stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.

Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 875ml , 8 to 10 minutes.

While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.

Add prawns to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle prawns and sauce over noodles.

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