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Thai Red Curry Noodles

1 T. toasted sesame oil
¼ c Andouille sausage, sliced
¼ c. 6-8 shrimp
1 T. red onion, diced
1 T. garlic, minced
1 T. fresh ginger, minced
1 T. red curry paste
1 T. shrimp paste
4 T. dry white wine
1 c. coconut milk
1 c. organic chicken stock
½ c. jumbo lump crabmeat
Pinch Cayenne pepper
¼ tsp Jalapeno pepper, minced
¼ c. baby corn
½ tsp. salt
Fresh cracked pepper to taste
¼ c. fresh cilantro, chopped
½ c. scallions, sliced
16 oz. Chinese egg noodles, cooked

Heat oil in a wok. Saute andouille and shrimp for 2 minutes. Set aside. In separate pot, cook noodles, drain, and set aside.

Add red onion, garlic, ginger, red curry paste, shrimp paste and saute in wok for 1-2 minutes. Deglaze with white wine. Add coconut milk and chicken stock. Bring to a low boil, simmer for 5 minutes.

Add andouille, shrimp, crabmeat and all remaining ingredients. Simmer 2 minutes until heated through.

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