Green Curry Shrimp with Noodles
A fragrant Thai-inspired dish combining succulent shrimp in a rich green curry coconut sauce with tender rice noodles. The sauce is made with traditional aromatics like lemongrass, shallots, and ginger, creating a perfect balance of spicy, sweet, and savory flavors.
Ingredients
- •1 cup chopped shallots (about 4)
- •2 stalks fresh lemongrass stalks
- •2 cloves large garlic cloves
- •1 tablespoon chopped peeled fresh ginger
- •1 tablespoon finely chopped fresh cilantro stems
- •1½ tablespoons Asian green curry paste
- •1½ teaspoons sugar
- •¾ teaspoon salt
- •½ teaspoon turmeric
- •¼ cup water
- •⅜ cup vegetable oil
- •1 can unsweetened coconut milk
- •1¾ cups reduced-sodium chicken broth
- •¾ lb dried rice noodles
- •1½ lb peeled and deveined large shrimp
- •2½ teaspoons Asian fish sauce
- •1 to taste fresh cilantro sprigs
Cooking Instructions
- 1.
Purée 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.
1 min
- 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.
20 min
- 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.
6 min
- 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.
3 min
