Curry is a traditional ingredient in many Asian dishes for the extra jolt of flavor and spice it adds to a recipe. This curry is slightly mellowed with the addition of coconut milk, and phad thai noodles add texture and, most importantly, make for an extra hearty and satisfying meal. Not a big fan of shrimp? Feel free to substitute chicken or pork!
- 8 ounces flat rice noodles (same as you would use for Pad Thai)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons minced shallots
- 3 garlic cloves, minced
- 2 teaspoons minced ginger
- 2 Thai chiles, split in half lengthwise
- 1/4 cup plus 1 tablespoon red curry paste
- 1 1/4 cups chicken stock
- 1 tablespoon fish sauce
- two 15 ounce cans coconut milk
- 3 kaffir lime leaves (you can find these dried at your local Asian market, or substitute juice of 2 limes)
- 15 large shrimp, peeled and deveined
- fresh cilantro
- fresh lime zest and lime juice
- thinly sliced red onion
- lime wedges
Fill a large pot with water and bring to a boil.
Add noodles and cook per directions on the package. When they are done cooking, drain and set aside.
Heat oil in saucepan over medium-high heat. Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes. Stir in chicken stock and fish sauce and bring to a boil. Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper. Gently crush kaffir leaves in your hand and stir into the soup (or stir in lime juice).
Once the soup begins to simmer add shrimp and poach for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. Discard the chile halves.
Taste and adjust seasonings and top with cilantro leaves, lime zest and sliced red onions. Serve with lime wedges.
Recipe from Spoon Fork Bacon