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Receta Thai Shrimp Curry Over Rice Noodles

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This is adapted from a recipe in Bon Appetit in 2005. I added several ingredients that were not in the original including sugar snap peas, bean sprouts, tomatoes and spinach. The original was not served over rice noodles; rather as a soup. Chopped peanuts would add some crunch as a garnish but I didn't have any.

Like many Thai dishes this one has lots of ingredients which makes it appear complicated. It really isn't. Most of the work is in the Mise En Place of ingredients and the dish cooks very quickly.

I used green curry paste but red would work fine if you want more heat. My wife isn't fond of very spicy dishes so I used the milder green paste. Like they say; happy wife happy life.

If you don't have a wok to stir fry in a standard frying pan will work fine.

I served the curry with a green salad topped with red grapes and feta cheese. I made a lime coconut vinaigrette for the salad.

For a wine we had a Fenestra 2013 Silverspoons Sineyard Verhelho. It has flavors of pineapple, lime and citrus with a zesty finish. Served chilled it worked well with the curry.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $3.58 view details

Direcciones

  1. Cook the rice noodles per packages directions. I put them in boiling water, removed the pot from heat and let them steep for 5 minutes. I drained them and rinsed in cold water to stop the cooking.
  2. Combine the chicken stock, fish sauce, sugar, lime juice and curry powder. Whisk to combine.
  3. Heat peanut oil over high heat in the wok. Add the red onion and stir fry for 2 minutes.
  4. Add the green onion, garlic and ginger. Stir fry for 1 minute.
  5. Add the curry paste. Stir fry for 30 seconds.
  6. Add the carrots, tomato, and sugar snap peas. Stir fry for 1 minute.
  7. Add the stock mixture and coconut milk. Simmer for 4 minutes.
  8. Add the spinach. Cook until wilted.
  9. Add the shrimp. Cook until pink. About 2 minutes.
  10. Season to taste with garlic pepper.
  11. Place rice noodles in serving bowls. Top with curry mixture.
  12. Garnish with bean sprouts, cilantro and lime wedges.
  13. Dish is ready for service.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 440g
Recipe makes 4 servings
Calories 514  
Calories from Fat 223 43%
Total Fat 26.32g 33%
Saturated Fat 19.63g 79%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1153mg 48%
Potassium 935mg 27%
Total Carbs 66.31g 18%
Dietary Fiber 6.1g 20%
Sugars 11.06g 7%
Protein 8.73g 14%
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