We're huge fans of red curry, but decided it was time to mix things up a bit. The flavors of red and green curry are subtly different, the green being much more mild and almost sweet. This recipe pairs the green curry with shrimp and delicate rice noodles, and with a tang of cilantro is a simple recipe with a complex taste. This recipe is also much lighter than the red curry we make (though that probably has to do with the lower-fat coconut milk and the addition of chicken broth). Sometimes our red curry is too rich to enjoy it fully, but not this curry. If one could describe curry as "light," this would be the recipe to do it. Also, we've never been able to find fresh lemongrass at any "normal" grocery store. We did, however, manage to sag a bottle of dried (albeit expensive) lemongrass stalks. Just soak them in water for half and hour or so and it's almost as good as the fresh stuff. Almost. I wonder how many people would have to petition Kroger before they'd start carrying fresh

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