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 Thai Shrimp Curry. |
 Curry ingredients. |
 Mise En Place of ingredients. |
 Stir fry onion over high heat. |
 Add green onion, garlic and ginger. Stir fry 1 minute. |
 Add curry paste. Stir fry 30 seconds. |
 Add carrots, tomato, sugar snap peas. Stir fry 1 minute. |
 Add broth mixture and coconut milk. |
 Simmer 4 minutes. |
 Add spinach and wilt. |
 Add shrimp. |
 Cook until pink. About 2 minutes. |
 Bowl rice noodles. |
 Top noodles with curry mixture and garnishes. |
 I served the curry with a salad and crisp chilled white wine. |
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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.
Ingredientes
- 7 oz rice noodles (I used thick)
- 1/2 cup red onion, sliced thinly
- 1/2 cup green onions, sliced
- 1/2 cup carrots, cut into match sticks
- 1/2 cup Roma tomatoes, seeded and diced
- 3 oz sugar snap peas, cleaned and sliced
- 3 oz Mung bean sprouts
- 4 oz baby spinach, cleaned and stemmed
- 1 cup cilantro, chopped
- 1 lime, juiced
- 2 limes, quartered
- 14 oz coconut milk
- 8 oz chicken stock
- 2 Tbs fish sauce
- 1 tsp sugar
- 3 Tbs curry paste (or to taste)
- 1 Tbs ginger, minced
- 2 cloves garlic, minced and creamed
- 2 tsp Cambodian Lemongrass Curry Powder ( I used Savory's) optional
- garlic pepper to taste
- 1 lb prawns, shelled and cleaned. I used about 20 count.
- 1 Tbs peanut oil
Direcciones
- 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.
- Combine the chicken stock, fish sauce, sugar, lime juice and curry powder. Whisk to combine.
- Heat peanut oil over high heat in the wok. Add the red onion and stir fry for 2 minutes.
- Add the green onion, garlic and ginger. Stir fry for 1 minute.
- Add the curry paste. Stir fry for 30 seconds.
- Add the carrots, tomato, and sugar snap peas. Stir fry for 1 minute.
- Add the stock mixture and coconut milk. Simmer for 4 minutes.
- Add the spinach. Cook until wilted.
- Add the shrimp. Cook until pink. About 2 minutes.
- Season to taste with garlic pepper.
- Place rice noodles in serving bowls. Top with curry mixture.
- Garnish with bean sprouts, cilantro and lime wedges.
- 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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