Serves 4
35 min
Shrimp and Coconut Curry with Rice Noodles
Recipe GLPR3d46db47361068
A vibrant and aromatic Thai-inspired curry featuring tender shrimp in a creamy coconut broth infused with green curry paste, fresh ginger, and jalapeño heat. Served over soft rice noodles with bright lime juice and fresh basil, this dish delivers bold flavors in under 30 minutes.
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Ingredients
Kosher salt
3-inch knob fresh ginger, peeled and thinly sliced
1 jalapeño, sliced into thin rings with stem discarded
1 bunch scallions (about 10), white and light green parts cut into 1-inch pieces, dark green parts reserved
1 lime, zest removed in strips and cut into 4 wedges
3 tablespoons Vegetable oil, divided
4-ounce jar prepared green curry paste
2 13.5-ounce cans Two 13.5-ounce cans unsweetened coconut milk
8 ounces rice noodles
1½ pounds large shrimp, peeled and deveined
½ bunch fresh basil
Directions
Fill a large saucepan three-quarters full with water and bring to a boil over high heat. Add several large pinches of salt and cover the pot to maintain the boil while you prepare remaining ingredients.
While water heats, prepare all ingredients: peel the ginger using a vegetable peeler or spoon and slice as thinly as possible. Slice the jalapeño into thin rings, discarding the stem. Trim the root ends from the scallions, cut the white and light green parts into 1-inch pieces, and set aside the dark green parts for garnish. Use a vegetable peeler to remove the lime zest in strips, then cut the lime into 4 wedges for serving.
Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the sliced ginger, the white and light green scallion pieces, lime zest strips, and half of the sliced jalapeño. Cook, stirring often, until the ginger and scallions become golden brown, about 7 to 10 minutes. Season lightly with salt.
Stir in the green curry paste and continue cooking, stirring constantly, until the paste begins to stick to the bottom of the pan and darkens slightly in color, about 3 minutes.
Pour in both cans of unsweetened coconut milk and stir until fully combined. Taste and adjust seasoning with salt as needed. Reduce the heat so the mixture is barely simmering, then cook, stirring occasionally, until the flavors meld and the curry thickens slightly, about 5 to 7 minutes.
Meanwhile, add the rice noodles to the pot of boiling salted water and cook according to the package instructions. Drain the noodles in a colander, rinse thoroughly under cold running water to remove starch, and shake off excess water. Drizzle the remaining 1 tablespoon of oil over the noodles and toss gently to coat and prevent sticking.
Season the shrimp with salt and add to the simmering curry. Cook, stirring gently, until the shrimp are cooked through and opaque, about 2 to 3 minutes. Remove the pan from heat and squeeze in the juice from half of the lime wedges.
Divide the cooked rice noodles among four serving bowls, then ladle the shrimp curry and broth over the noodles. Thinly slice the reserved dark green scallion parts and sprinkle over each bowl along with the remaining jalapeño slices.
Pick the basil leaves and scatter them over the curry. Serve immediately with the remaining lime wedges on the side.
