Curried Coconut Noodles With Shrimp

By tulawdog

Ingredients

• 1 pack (3 to 4 servings) dry rice noodles
• 2 tablespoons peanut or canola oil
• 1 shallot, thinly sliced (about 1/4 cup)
• 2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
• 2 tablespoons yellow curry paste
• 1 (13.5-oz) can coconut milk
• 12 large shrimp, peeled and deveined
• 2 small heads bok choy, trimmed and quartered
• 1/2 tablespoon fish sauce
• Kosher salt
• 1/2 cup fresh cilantro leaves
• 1/2 cup bean sprouts
• Lime wedges, for serving

Preparation

Step 1

Soak the rice noodles in a bowl of warm water for 10 minutes while you make the dish.

2
Heat the oil in a large pot over medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes, then add the garlic and cook, stirring, until aromatic, about 30 seconds. Stir in the curry paste and cook, stirring, until fragrant, about 1 minute longer. Stir in the coconut milk, whisk to combine, and bring to a simmer. Simmer for to 3 minutes.

3
Add the shrimp and bok choy and cook until the shrimp is pink and no longer translucent, about 3 minutes. Off heat, stir in the noodles and fish sauce, season with salt, and top with the cilantro and sprouts. Divide between bowls and serve immediately with lime wedges.