Time: 35 min.
Complexity: easily
Servings: 4

In this quick Thai curry, plump shrimp are simmered in a coconut sauce with aromatic spices, red curry paste, and vegetables. Serve the curry over steamed rice noodles with lime wedges for a squeeze.

Ingredients:

• 200 g of rice noodles
• 2 tablespoons of vegetable oil
• 1 tbsp finely chopped fresh ginger
• 3 cloves garlic, crushed
• 4 green onions, chopped
• 2 tablespoons Thai red curry paste
• 1 can (400 g) Thai unsweetened coconut milk
• 2 teaspoons fish sauce
• 1 tbsp. sugar
• 1 bag (350 g) frozen stir-fry vegetables (bell peppers, broccoli, and carrots)
• 450 g large shrimp, peeled and deveined
• Fresh cilantro and lime wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, rice noodles, fish sauce, broccoli cabbage, ginger root, curry paste, coconut milk

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Preparation:

Step 1
• Cook the rice noodles according to package directions. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, green onion, and a pinch of salt and cook, stirring, until softened, 2-3 minutes. Add the curry paste and stir to coat the onion. Stir in the coconut milk. Add the fish sauce and sugar.
Step 2
• Add 3/4 cup water and bring to a boil. Cook, stirring occasionally, until the sauce thickens, 6-8 minutes.
Step 3
• Add the frozen vegetables to the skillet and cook, stirring, until heated through, 3-4 minutes. Add the shrimp and cook, stirring and turning occasionally, until pink, 4-6 minutes.
Step 4
• Divide the noodles among bowls. Top with shrimp curry and garnish with cilantro. Serve with lime wedges.

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