Thai Green Curry With Shrimp And Kale Recipe

Name: Thai Green Curry With Shrimp And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dried rice noodles; 2 teaspoons olive oil; 1/3 cup chopped green onions; 1 tablespoon chopped fresh garlic; 1 tablespoon chopped fresh ginger; 2 tablespoons Thai green curry paste (such as Thai Kitchen); 1 1/4 cups matchstick-cut carrots; 1/2 cup unsalted chicken stock; 1 (13.5-ounce) can light coconut milk; 6 cups packed chopped Lacinato kale (about 1/2 bunch); 1/4 teaspoon kosher salt; 1 pound peeled and deveined medium shrimp; 1/4 cup chopped fresh cilantro; 1 teaspoon grated lime rind; 1 1/2 teaspoons fresh lime juice

Servings: persons

6 ounces dried rice noodles
2 teaspoons olive oil
1/3 cup chopped green onions
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons Thai green curry paste (such as Thai Kitchen)
1 1/4 cups matchstick-cut carrots
1/2 cup unsalted chicken stock
1 (13.5-ounce) can light coconut milk
6 cups packed chopped Lacinato kale (about 1/2 bunch)
1/4 teaspoon kosher salt
1 pound peeled and deveined medium shrimp
1/4 cup chopped fresh cilantro
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice

1
Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.
2
Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; saute 1 minute. Stir in curry paste; saute 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.
3
Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles.

458

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 6 ounces dried rice noodles, 2 teaspoons olive oil, 1/3 cup chopped green onions, 1 tablespoon chopped fresh garlic, and more.

Yes, Thai Green Curry With Shrimp And Kale 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.

Thai Green Curry With Shrimp And Kale

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