This Thai-curry-style stir-fry is quick and easy to make. The ingredients listed here are just a guide, as you could throw just about anything in with the sauce and it would be good. Don’t skip the shrimp, though, it really makes the dish.
What you’ll need
- 8 oz (226g) dried rice noodles
- 2T neutral oil
- 3 cloves garlic, thinly sliced or minced
- 2T prepared curry paste, any color works
- 2T chopped lemongrass
- 0.25 cups shallots, chopped, or 6 green onions, chopped
- 5 oz coconut cream or milk (the thicker cream will deliver better results)
- 2T fish sauce
- 10 – 15 shrimp, peeled and deveined
- 5 – 10 lime leaves, cut into strips (center vein removed)
- 0.25 cups basil leaves, chopped
- Lime wedges, optional
What to do
Cook the rice noodles according to directions. Set aside.
Do your mise en place before heating the oil in a wok over medium heat. When it reaches cooking temperature, add the garlic, curry paste, lemon grass and shallots/green onions. Cook until softened—about 10 minutes. Turn up the heat to medium high.
Add the coconut cream, fish sauce, shrimp and lime leaves, cooking until the shrimp is cooked through—about 5 – 8 minutes, depending on shrimp size.
Add the noodles and toss them in the curry sauce for a few minutes until they’re up to serving temperature.
Serve hot with basil leaves for topping, and lime wedges.
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