Рецепт Red Curry Shrimp with Rice Noodles
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Red Curry Shrimp with Rice Noodles
About a month ago, we read this recipe for "Thai Red Curry Shrimp Linguine" from the food blog My Tasty Handbook, and it sounded really, really good. Jump ahead to the other night, when we were craving Asian. Would it have been easier to order take-out? Well, duh! But the Christmas bills are rolling in, and unless we win MegaMillions (update: we did not win), they aren't going anywhere.
So, a tiny bit grudgingly, we put away the takeout menu, defrosted that bag of shrimp we had in the freezer and adapted the recipe to suit our tastes and what we had in the house. The spicy heat packed a flavorful punch but next time we'll try the original recipe, made with linguine. In ours, the rice sticks were a little gummy and soaked up every ounce of the sauce. We'd also add more coconut milk, by the way. We admit, it was not our best meal, but it was still cheaper than takeout!
Ingredients:
- 2 1/2 tablespoons red curry paste
- 1 cup chicken broth
- 1 13.5-ounce can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 package rice noodles
- 1 pound raw shrimp, peeled and deveined
- 1/4 cup chopped green onions
- juice of one lime
- 1/4 cup chopped cilantro
- lime wedges for garnish
Soak the rice noodles in warm water for 30-45 minutes until tender but firm. In a large skillet, over medium-high heat, stir the red curry paste until fragrant, about 1 minute. Add the chicken broth, coconut milk, fish sauce and sugar, and whisk until paste dissolves. Bring to a boil and cook until sauce coats a wooden spoon, 7-10 minutes. Drain the rice noodles and add to the sauce. When they begin to stick, add the shrimp and green onions. Cook until shrimp turn pink, stirring occasionally, about 3 minutes. Stir in the lime juice, then turn off heat. Serve garnished with cilantro and lime wedges.