Thai-style yellow curry with shrimp and vegetables

Ingredients:

• 225 g fresh thin rice noodles
• 450 g of peeled and deveined medium-sized shrimp
• 110 gr. pea halves
• 1 can (425g) small ears of corn (drained, rinsed and cut into pieces)
• 1 medium-sized carrot, sliced ​​into 0.5 cm thick circles
• 1 small red bell pepper, cut into 0.5 cm pieces
• 2 cans (380 g) coconut milk (about 3 1/4 cups)
• 1/4 cup yellow curry paste (such as Mae Ploy)
• 1 cup low-sodium chicken broth or clam juice
• 1 small onion, chopped
• 5 sprigs of Thai basil with stems (or regular basil)
• 1 Thai chili pepper (such as prik kee nu) or serrano chili, stemmed and thinly sliced
• 3 kaffir lime leaves (or zest of 1 lime)
• 1.5 tbsp fish sauce
• 4 cups canola oil or safflower oil
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped salted peanuts

Preparation:

1. In a large saucepan, bring the coconut milk and curry paste to a simmer over medium-high heat, whisking until smooth, about 2 minutes.
   
   Add chicken broth, carrots, red pepper, onion, corn, chili pepper, basil, lime leaves, and fish sauce. Bring the mixture to a gentle simmer over medium-low heat. Cover and simmer for about 20 minutes, until the vegetables are tender.
2. Pour oil into a large, wide saucepan. Place a candy thermometer on the side of the pan and heat the oil to 180°C (350°F). Add half the noodles and fry until crispy, about 20 seconds. Place on a paper towel to absorb excess oil.
3. Remove the lid from the curry pot and add the shrimp, peas, and remaining noodles. Simmer, uncovered, until the shrimp are tender, 5-7 minutes.
   
   Remove and discard the lime leaves and basil sprigs. (If you want to substitute dried noodles for fresh ones, use 110g (4 oz) of them and soak half in water as above, then use the rest for stir-frying.)
   
   Divide the curry among bowls. Garnish with fried noodles, cilantro, and peanuts.