Curried Coconut Noodles With Shrimp Ingredients: 1 pack (3 to 4 servings) dry rice noodles 2 tablespoons peanut or canola oil 1 shallot, thinly sliced (about 1/4 cup) 2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons) 2 tablespoons yellow curry paste 1 (13.5-oz) can coconut milk 12 large shrimp, peeled and deveined 2 small heads bok choy, trimmed and quartered ½ tablespoon fish sauce Kosher salt ½ cup fresh cilantro leaves ½ cup bean sprouts Lime wedges, for serving Directions: Soak the rice noodles in a bowl of warm water for 10 minutes while you make the dish. Heat the oil in a large pot over medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes, then add the garlic and cook, stirring, until aromatic, about 30 seconds. Stir in the curry paste and cook, stirring, until fragrant, about 1 minute longer. Stir in the coconut milk, whisk to combine, and bring to a simmer. Simmer for to 3 minutes. Add the shrimp and bok choy and cook until the shrimp is pink and no longer translucent, about 3 minutes. Off heat, stir in the noodles and fish sauce, season with salt, and top with the cilantro and sprouts. Divide between bowls and serve immediately with lime wedges. Makes: 3 to 4 Servings
Posted on: Wed, 19 Mar 2014 19:24:55 +0000
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