Green Curry Shrimp With Noodles Recipe

Name: Green Curry Shrimp With Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped shallots (about 4); 2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced; 2 large garlic cloves, chopped; 1 tablespoon chopped peeled fresh ginger; 1 tablespoon finely chopped fresh cilantro stems; 1 to 2 tablespoons bottled Asian green curry paste; 11/2 teaspoons sugar; 3/4 teaspoon salt; 1/2 teaspoon turmeric; 1/4 cup water; 1/4 cup plus 2 tablespoons vegetable oil; 1 (13- to 14-oz) can unsweetened coconut milk (not low-fat); 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 3/4 lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles; 11/2 lb peeled and deveined large shrimp (21 to 25 per lb); 2 to 3 teaspoons Asian fish sauce, or to taste; Accompaniment: fresh cilantro sprigs

Servings: persons

1 cup chopped shallots (about 4)
2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced
2 large garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems
1 to 2 tablespoons bottled Asian green curry paste
11/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 (13- to 14-oz) can unsweetened coconut milk (not low-fat)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3/4 lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles
11/2 lb peeled and deveined large shrimp (21 to 25 per lb)
2 to 3 teaspoons Asian fish sauce, or to taste
Accompaniment: fresh cilantro sprigs

1
Puree shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.
2
Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.
3
While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.
4
Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.

1376

kcal

Calories

Fat

Carbs

198

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup chopped shallots (about 4), 2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced, 2 large garlic cloves, chopped, 1 tablespoon chopped peeled fresh ginger, and more.

Yes, Green Curry Shrimp With Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry Shrimp With Noodles

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