Coconut-Curry Shrimp & Noodles

By Side Passion

Ingredients

• 1 8oz pkg rice stick noodles
• 1 bunch scallions
• 1 Tbs canola oil
• 1 1" piece of fresh ginger, peeled and finely chopped
• 1 close garlic- finely chopped
• 1 Tbs red curry paste
• 1 13.66 oz can of coconut milk, well shaken and stirred
• 1/2 C unsalted chicken broth
• 3/4 tsp kosher salt
• 1lb peeled and deveined large shrimp
• Fresh cilantro and lime wedges for serving

Details

Servings 4
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

1. Cook noodles according to package directions; drain, rinse and set aside.
2. While noodles cook, think slice white parts of scallions. Cut green parts of scallions into 1in pieces. Set white and green parts aside separately.
3. Hear oil in a large skillet over medium high heat. Add ginger, garlic and scallion whites and cook stirring constantly, until fragrant, about 1 minute. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute.
Add curry paste and cook, stirring constantly, for one minute. Add coconut milk, broth and sale, bring to a boil, stirring constantly. Reduce heat to a simmer; add shrimp and scallop greens. Simmer, stirring often, until shrimp are cooked through, about 2-3 minutes.
Serve over noodles with lime and cilantro.