Shrimp Curry Noodle Bowl

This recipe comes from the May 2016 Better Homes and Gardens magazine, and it’s such an outstanding and easy dinner, I’ve made it twice already! There are two things I changed: I do not put the lime zest in, but I do squeeze in the juice from the lime, and I do not put in the fish sauce. Sandy put together a beautiful grapefruit and avocado salad which was a perfect compliment to this spicy dish. Enjoy!

2 Tbsp. peanut or canola oil (I use peanut)

2 shallots, sliced

1 lime

3 garlic cloves, minced

2 tsp. grated fresh ginger

1 to 2 Tbsp. red curry paste

4 cups reduced-sodium chicken broth or vegetable broth

2 Tbsp. fish sauce

1 lb. fresh or frozen medium shrimp in shells, peeled and deveined (I use fresh)

8 oz. rice vermicelli noodles (don’t forget to soaked them for 2 minutes in room temp. water before adding)

1   13 1/2-14-oz. can unsweetened coconut milk

fresh basil leaves and lime wedges

Heat oil in Dutch oven over medium heat. Add shallots; cook and stir about 5 minutes or until crisp and browned. Remove shallots, set aside. Using vegetable peeler, remove zest from lime in strips; cut lime in half. Add garlic, ginger and curry paste to Dutch oven; cook and stir 1 minute. Add broth, fish sauce and 2 cups water. Squeeze lime into broth; add strips of zest. Bring to boiling.

Stir in shrimp and noodles. Return to boiling; reduce heat. Cook 3-4 minutes or just until shrimp turn opaque. Stir in coconut milk; heat through. Remove lime zest. Top bowls with shallots and basil; serve with lime wedges. Makes 6 servings.



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