Thai Curry

Ingredients

• Two 15-ounce cans coconut milk
• 1 cup low-sodium chicken broth or clam juice
• 1/4 cup yellow curry paste, such as Mae Ploy
• 1 medium carrot, peeled and sliced into 1/4-inch-thick rounds
• 1 small red bell pepper, cored, seeded and chopped into 1/4-inch pieces
• 1 small onion, chopped
• One 15-ounce can baby corn, drained, rinsed and cut into 1-inch pieces
• 1 Thai chile or serrano chile, stemmed and thinly sliced
• 5 sprigs Thai basil, with stems
• 3 Thai lime leaves
• 1 1/2 tablespoons fish sauce
• 1 pound large shrimp, peeled and deveined
• 4 ounces snap peas, halved
• 8 ounces fresh thin rice noodles
• 4 cups canola oil or safflower oil
• 1/4 cup chopped fresh cilantro leaves
• 1/3 cup lightly salted peanuts, chopped