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Shrimp Curry Noodle Bowl by

Ingredients

2 T. peanut or canola oil
2 shallots, sliced
1 lime
3 cloves garlic, minced
2 tsp. grated fresh ginger
1-2 T. fresh curry paste
4 cups chicken stock
2 T. fish sauce
1 lb. fresh medium shrimp, peeled and deveined
8 oz. rice vermicelli noodles
1 14oz. can coconut milk
Fresh basil

Instructions

Heat oil in dutch oven over medium heat. Cook shallots about 5 minutes until crisp and browned. Set aside.

Zest lime and cut in half.

Add garlic, ginger and curry paste to dutch oven and cook 1 minute. Add broth, fish sauce and 2 cups water. Squeeze lime juice into broth and add strips of zest. Bring to a boil.

Stir in shrimp and noodles. Return to boil and reduce heat. Cook 3 to 4 minutes or until shrimp turn opaque. Stir in coconut milk. Remove lime zest. Top bowls with shallots and basil, serve with lime wedges.
Nutrition Information (per serving):
Calories 365
Fat 16 g
Cholesterol 106 mg
Sodium 1028 mg
Carbohydrates 36
Fiber 1 g
Protein 18 g

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