KITCHEN CONFIDENTIAL

Want to shop for ingredients for Thai curry? You may well already have most of the ingredients at home.

INGREDIENTS:

Yield: 4 ser vings Time: 50 minutes

For the paste:

¼ cup lightly packed cilantro leaves and stems ( white roots, too, if available) 2 cloves garlic, roughly chopped 1 shallot, sliced 1 fresh hot red chilli, seeded and roughly chopped 2 tbsp prepared Thai red curry paste 1 tbsp coconut oil 1 tbsp grated fresh ginger 1 lemongrass stalk, tough outer leaves trimmed off, inner leaves finely chopped Finely grated zest and juice of 1 lime 2 tsp Asian fish sauce 1 tsp curry powder ¾ tsp cumin seeds ½ tsp ground coriander

For the noodles:

3 tbsp coconut oil 5 ounces sliced shiitake mushrooms (about 3 cups) 6 scallions, thinly sliced 3 cloves garlic, thinly sliced 1 fresh hot red chilli, seeded and thinly sliced Kosher salt 4 ounces thin dried noodles, such as ramen, egg noodles, rice noodles, etc. 1 (14- ounce) can full- fat coconut milk 1½ tbsp Asian fish sauce, more to taste Juice of ½ lime, plus more to taste 1 cup sliced red bell pepper 1 cup sliced snow peas or green beans 5 ounces baby bok choy, spinach or tatsoi torn into bite- size pieces Lime wedges, for garnish Optional garnishes ( use all or any combination of the following): ½ cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hardcooked eggs