Thai Yellow Curry Noodles with Shiitake Mushrooms

spoonforkbacon.com

Cheryl Lewry

subheading: yellow curry paste:

2 large shallots, quartered

6 garlic cloves

1 (3-inch) piece peeled ginger

2 (1-inch) pieces lemongrass each sliced in half lengthwise

1 tablespoon extra virgin olive oil

2 teaspoons shrimp paste or anchovy paste OR mushroom sauce*

1 ½ teaspoons curry powder

1 teaspoon ground coriander

1 teaspoon ground turmeric

½ teaspoon ground cumin

½ teaspoon ground white pepper

pinch cinnamon

12 dried Thai chiles (birds eye chiles), seeded and soaked in warm water for 30 minutes

½ bunch cilantro leaves and stems, plus more leaves for garnish

subheading: assembly:

1 tablespoon extra virgin olive oil

4 ounces shiitake mushrooms, stemmed and thinly sliced

2 (15 ounce cans) coconut milk not lite coconut milk

1 tablespoon fish sauce or mushroom sauce*

1 lime, juiced

12 ounces lo mein noodles

salt to taste, as needed

Directions at spoonforkbacon.com

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