Red Curry

This a great weekday dish, it takes about 30 minutes total and makes a hearty dinner that can be eaten in one bowl.  This can be made with beef, chicken, fish or tofu-- I made it with shrimp tonight.  If you make this with beef or chicken, I would recommend browning the meat after the shallots, bell pepper and ginger are sauteed but before adding the broth and coconut milk.  If you use fish or tofu, it can be made as instructed below.

15 uncooked, deveined shrimp
4 tablespoons red curry paste
1 13-oz can coconut milk
3 cups chicken broth
3 red potatoes, cut into 1/2" chunks
2 shallots chopped
1.5" piece of fresh ginger, grated
1 red bell pepper, chopped
2 limes
1/3 cup basil, chopped
1/3 cup cilantro, chopped
1 package rice noodles or 1 cup of rice

Add 2 glugs of olive oil to a large heavy-bottom saucepan and saute the shallots, bell pepper and ginger for 5 minutes.  Add the potatoes, chicken broth, coconut milk, red curry paste and a dash of salt and pepper.  Zest the limes into the saucepan and squeeze all of the juice into the saucepan as well.  Bring to a boil.  Simmer for 15 minutes or until the potatoes are soft.  In the meantime, cook and drain the rice noodles.  Add the cilantro, basil and shrimp to the curry for 5 minutes, just long enough to cook the shrimp.  Serve the curry over the rice or rice noodles.