This recipe is positively delicious, the final result has such a wonderful aroma, texture and flavor, maybe one of the best known curries

Ingredients

1 cup chopped shallots
2 stalks lemongrass

2 large cloves garlic
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems
1-2 tablespoons Mae Ploy green curry paste
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 13 oz can Khun Chai Coconut milk
1 3/4 cups chicken broth
1 14 oz package Rice Noodles 3mm
1 1/2 lb large shrimp

How to cook it
Puree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute). Heat oil in a wide heavy pot over moderate heat until not 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 3 2/3 cups (8 to 10 minutes).

While sauce simmers, cook noodles in a 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 shrimp to sauce and simmer, stirring, until just cooked through. Remove from heat and ladle over noodles. Serve and enjoy!