Shrimp and lemongrass noodles in coconut milk on parchment paper

Votes: 9

How to Make - Shrimp and Lemongrass Noodles in Coconut Milk in Parchment

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 270, total fat 8 G., saturated fats 6 G., proteins 19 G., carbohydrates 32 G., fiber 4 G., cholesterol 145 mg, sodium 1000 mg, sugar - G.

When you open the package of this dish, you'll immediately be enveloped by the exotic aroma of Thai seafood noodles, a harmonious blend of coconut, lemongrass, and curry paste. Rice noodles with shrimp and vegetables are cooked together in a single package, steaming in the delicious juices. Soak the noodles first to soften them slightly. The remaining ingredients require no pre-cooking. The entire preparation takes no more than half an hour, and this baking method eliminates mountains of dirty dishes. The baking sheet and plates will be clean.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

110 g rice noodles
4 cups spinach
2 medium carrots, peeled and coarsely grated (about 1 cup)
0.5 cups canned Thai coconut milk
1.5 tsp Thai red curry paste
1 teaspoon fish sauce
1 clove garlic, finely grated
Grated zest of 1 lime and 1 tsp lime juice + wedges for serving
3/4 tsp. brown sugar
450 g large shrimp, peeled and deveined
2 stalks of lemongrass
Special equipment: parchment paper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice noodles, spinach, carrot, coconut milk, curry paste, fish sauce, garlic, lime, brown sugar, shrimps, lemongrass

Cooking the dish according to the recipe:

Position two oven racks in the upper and lower thirds of the oven and preheat the oven to 200°C (400°F). Cut four 40cm (16 in) sheets of parchment paper. Fold each sheet in half and open it like a book. Arrange the parchment sheets on two baking sheets (two on each).
Place the noodles in a large bowl and cover completely with warm water. Let them sit for 5 minutes to soften, then drain thoroughly. Wipe the bowl clean and return the noodles to the bowl along with the spinach and carrots. Set aside.

In a medium bowl, combine the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar. Add 1/4 cup of the coconut marinade to the noodles, season with 1/8 teaspoon of salt and pepper. Add the shrimp to the remaining marinade and toss to coat.
Divide the noodles and vegetables between 4 sheets of parchment paper, placing them all on one side of the fold. Sprinkle each portion with 2 tablespoons of water. Place the shrimp on top and drizzle with the remaining marinade. Cut each lemongrass stalk into 4 pieces and pound with a mallet or other heavy object. Place 2 pieces in each bundle.
Cover the top with half the parchment, pressing and pleating small folds along the open edge to seal everything in tightly. Bake until the parchment is puffed, about 12 minutes; the shrimp will be fully cooked through.
Place the parcels on plates. Carefully remove the paper, being careful not to burn yourself with steam. Discard the lemongrass. Serve with lime wedges.

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