Shrimp and Noodles in Coconut Curry Broth
Shrimp and Noodles in Coconut Curry Broth
You may need a fork and a spoon to tackle this meal in a bowl.
Thai curry paste is very hot, so novices should start with a small amount and add to suit your taste. Use any vegetables you like, though this combination works well with the broth and the shrimp. And of course, you could use chicken, beef or tofu instead of shrimp.
Cook as per package and drain 400g udon noodles Heat in a roomy pan until steaming 1 can coconut milk Add and stir to blend in 1t-1T Thai red curry paste 1T brown sugar When it's well combined, add 1 red pepper, cut in strips 4 baby bok choi, quartered handful of green beans 1/2 lb shrimp
Let it bubble away for a few minutes. In about five minutes the vegetables and shrimp should just be cooked.
Stir in Juice of half a lime 2T chopped basil or cilantro
Pile up some of the noodles in the centre of a serving bowl. Ladle the curry mixture on top.
Sprinkle with chopped peanuts or cashews Serves 4
