Thai Red Curry

又是食谱。是从图书馆借来的杂志上学来的。趁还没还回去之前先抄下来。:)
我跟男人是很喜欢，大家也不妨试一试。



hands-on time: 15 minutes | Total time: 20 minutes | serves 4

• 12 ounces chow mein noodles or spaghetti
• 1 1/2 tablespoons red curry paste
• 2 14-ounce cans coconut milk
• 1/2 cup low- sodium chicken broth
• 2 teaspoons grated ginger
• 1/2 teaspoon kosher salt (or normal salt)
• 4 ounces sugar snap peas, cut in half
• 4 ounces shiitake mushrooms, sliced
• 1 pound medium shrimp, peeled and deveined
• 1 cup fresh cilantro leaves (芫茜）

Cook the noodles according to the package directions.
In a large saucepan, over medium-high hear, combine the curry paste, coconut milk, broth, ginger and salt.
Bring to a boil.
Add the peas, mushrooms, and shrimp.
Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 minutes.
Divide the noodles and soup among the individual bowls.
Sprinkle with the cilantro.

我选择用意大利面，因为不喜欢其他面条。shiitake mushrooms 就是冬菇。我的鸡汤（或高汤）及椰浆都是罐装的（可怜 >_< ) 。如果不喜欢虾或怕麻烦可以以鸡肉取代。我就是用鸡肉而不是虾，因为男人不是很喜欢吃虾。