Prep time 20 minutes
Active prep time 20 minutes
Special equipment needed – None
Special skills needed – None
I love shrimp. Like Bubba from Forrest Gump, I can be a walking shrimp commercial. It is delicious, nutritious, versatile, and cheap. When I lived in New Orleans, it was even cheaper and even better tasting. At times I would get carried away and buy way more than I needed, which left me with a lot of shrimp to experiment with. This recipe is the result of just such an experiment. I’m glad I did it, because this one is both easy and interesting. I prefer very fine rice noodles for this, but you can use the flat ones or the big round ones if you like. Pro tip – This recipe happens fast, so have all of your ingredients ready to go before you start cooking.
8 Ounces rice noodles – Follow package instructions
1 lb Shrimp – peeled
2 Tablespoons Vegetable oil
1 Large Shallot – finely chopped
3 Cloves Garlic – finely chopped
2 Tablespoons Ginger paste
1 Can Coconut milk (14.5 oz)
4 Tablespoons Thai green curry paste
1 Thai chili – finely chopped (Optional)
2 Tablespoons Cilantro – chopped
1 Tablespoon Brown sugar
2 Tablespoons Soy sauce
Cook the rice noodles per the package instructions and set aside. They should be done or just a little under done because they will cook a little when you add them to the curry sauce.
Heat the vegetable oil over medium high heat in a wok or skillet. When the oil is hot, add the shallot, garlic, and ginger and stir-fry for 2 minutes.
Add the coconut milk and curry paste and simmer for 2 more minutes. If you are using a Thai chili, add it here. Add the shrimp and cook until they are fully cooked. They should be pink on both sides and firm. When the shrimp are done add the cilantro, brown sugar, and soy sauce. Stir to combine, then add the cooked rice noodles. Serve immediately with a side of steamed vegetables.