Ingredients
- 1/2 cup curry paste, recipe to follow
- 2 tablespoons coconut milk
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1/2 pound rock shrimp, rinsed and drained
- 1/2 pound shanghai egg noodles, blanched and refreshed
- 1 cup chopped garlic chives
- 1 cup bean sprouts
- 1 red bell pepper, julienned
- 2 heads bok choy, julienned
- 1 cup snow peas or snap peas, blanched and refreshed
Directions
In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By BbyBluThghHghs
Northern Virginia
on September 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This wasn't my favorite recipe; it wasn't great but it wasn't horrible. It was good to have something different on the table aside from the usual weeknight quick-fix dinners but I can't say that I will want to make this again anytime soon. It just seemed to be lacking something; maybe more coconut milk or a bit of sweetness?
By earthlana_8708878
philadelphia, PA
on October 11, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
easy no-hassel meal. my first time making "curry" anything. came out delicious...also i substituted the cury paste for curry powder and added equal parts coconut milk and fish sauce...cant tell the difference.
By mib_45238_281626
cincinnati, OH
on June 14, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a dish worth making. It was a wonderful one dish meal with a great combination of vegetables and noodels. The only thing that I would change for the next time is when to cook the shrimp. It may be because I don't move as fast as a professional cook, but, as the shrimp go in first, then the vegetables and noodles go in to be coated by the sauce, the shrimp cooked harder than I liked. Next time I make this (and I will make this again! I will lightly cook the shrimp, take them out of the pan, cook the vegetable and noodles and then throw in the shrimp to serve. These noodles were tasty.
Read all 3 reviews